Curried Japanese Yams ~ #SummerSides

July 15, 2021 //

Bored with the same ole same ole, this week I took a typical summer potato salad and spun it on its head! This warm, nutty, sweet, and spiced side dish combines roasted Japanese yams from the Farm Market with Spicewalla curry, spices, rainbow swiss chard, feta, and greek olives topped with a homemade tahini dressing!


8-10 small Japanese yams
3 Tb Brick Street EVOO
1 Ts Florida Pure Sea Salt
1 Tb Spicewalla curry powder
1 Tb oregano
1 Tb sesame seeds
1 Tb cumin powder
1/4 cup Brick Street EVOO
1/4 cup water
1/2 cup greek yogurt
2 garlic cloves minced
2 Tb tahini
1 Tb lemon juice
1 ts grated parmesan
1 ts Florida Pure Sea Salt
4 cups chopped Brick Street Rainbow Swiss Chard (save stemsĀ for later use)
1/2 cup crumbled feta
1/2 cup kalamata olives
1/2 cup pecans


1. Preheat oven to 450.
2. Peel and cube yams, then in a mixing bowl toss with 3 Tb of Brick Street EVOO and 1 ts of Florida Pure Sea Salt.
3. Place on a parchment paper-lined baking sheet and roast for 20 minutes.
4. While the potatoes are still hot mix in 1 ts Florida Pure Sea Salt, Spicewalla curry powder, oregano, sesame seeds, and cumin powder.
4. In a bowl whisk together 1/4 cup of Brick Street EVOO, water, greek yogurt, minced garlic, tahini, lemon juice, parmesan cheese, and Florida Pure Sea Salt.
5. Next add chopped Brick Street Rainbow Swiss Chard, feta, kalamata olives, and pecans to the roasted yams. Toss!
6. Last, top with tahini dressing to taste.
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