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Recipe: Asian Style Yams

Recipe: Asian Style Yams


  • 2 to 2-1/2 pound Yam, peeled and cut into 1/2- to 3/4-inch cubes (6 cups) Shape Asian style sweet potatoes 
  • 1 large onion, halved and sliced 
  • 3 tablespoon vegetable oil  
  • 1/2 teaspoon salt  
  • 1/4 teaspoon pepper  
  • 3 cup broccoli florets  
  • 1/3 cup water 
  • 1/3 cup almond butter 
  • 3 tablespoon lemon juice  
  • 3 tablespoon soy sauce  
  • 1 tablespoon minced garlic  
  • 1 tablespoon grated fresh ginger  
  • 1/4 teaspoon crushed red pepper  
  • 1/4 cup unsweetened flaked coconut, toasted 
  • 1/4 cup chopped almonds or pecans, toasted 


Step 1
Wash and dice yams. Preheat the oven to 425°F. In a large bowl, combine the sweet potatoes, onion, oil, salt, and pepper; toss the mixture to coat. 

Step 2
Divide the mixture among two 15 x 10 x 1-inch baking pans. Roast on two separate racks, uncovered, for 15 minutes.  

Step 3
Add the broccoli to pans. Roast10 minutes more or until vegetables are browned and tender.  

Step 4
Meanwhile, for dressing, in a small bowl whisk together the water, almond butter, lemon juice, soy sauce, garlic, ginger, and crushed red pepper until smooth.  

Step 5
Transfer the sweet potato mixture to a serving platter. Drizzle with the dressing. Step 6 Sprinkle with toasted coconut and chopped nuts 

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A federally funded program to help low-income families buy nutritious food from authorized retailers, also known as “Food Stamps” or “Supplemental Nutritional Assistance Program”.