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Yam and Apple Salad with Coconut

Note: This recipe can be easily doubled.

20 minutes
30 minutes


  • 1 1/2 lbs. yams, peeled and cut into 3/4-inch cubes
  • 2 tsp. + 2 tbsp. olive oil, divided
  • 1/2 tsp. ground cumin, divided
  • 1/2 tsp. salt, divided
  • 3 tbsp. lime juice
  • 1 tsp. honey
  • 1 large Granny Smith apple, cored and cut into 3/4-inch cubes
  • 1 to 2 tbsp. minced jalapeño (leave in seeds for extra heat)
  • 1 tbsp. finely diced red onion
  • 1/2 cup toasted coconut chips
  • 2 tbsp. minced fresh cilantro


  1. Preheat oven to 400°F. Place yams in a large rimmed baking pan; drizzle with 2 tsp. oil, 1/4 tsp. cumin and 1/4 tsp. salt; toss to coat. Arrange in a single layer. Bake for about 30 minutes, stirring once, until tender and browned. Transfer to large bowl to cool.
  2. Meanwhile, whisk together lime juice, honey, remaining olive oil, remaining cumin and remaining salt in small bowl.
  3. Add apple, jalapeño, onion and lime juice mixture to yams and toss to combine. Just before serving, toss in coconut chips and cilantro. Serve at room temperature.


Per serving (about 2/3 cup): 187 calories, 2 g protein, 10 g total fat (4 g sat., 0 g trans), 24 g carbohydrate, 4 g fiber, 11 g sugar, 0 mg cholesterol, 221 mg sodium, 8 points

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