Asparagus Yam Salad

• 3 cups chopped yams or 3 cups sweet potatoes
• 1 tablespoon oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon maple syrup
• 1 lb fresh asparagus spear, tough ends snapped off and cut into 2 inch pieces
• boiling water
• ice water
• 1/3 cup coarsely chopped toasted pecans
• 3 tablespoons coarsely chopped fresh mint leaves
• 2 tablespoons oil
• 2 tablespoons chili sauce
• 1 tablespoon white vinegar
• 1/4 teaspoon salt

1. Toss first four ingredients in a large bowl.
2. Place on a greased baking sheet in a single layer. Bake in 375u0b0F oven for 25 minutes, turning once.
3. Drizzle with maple syrup . Stir and bake for another 15 minutes until browned. Place back in large bowl.
4. Blanch asparagus in the boiling water for 3 to 5 minutes until bright green. Drain and plunge into ice water. Let stand 10 minutes until chilled. Drain and add to yam or sweet potato.
5. Add pecans to veggies and toss.
6. Dressing: Process mint, second amount of oil, chili sauce, vinegar and salt in blender. Drizzle over veggies and toss.

yams, oil, salt, pepper, maple syrup, fresh asparagus spear, boiling water, water, pecans, mint leaves, oil, chili sauce, white vinegar, salt

Taken from www.food.com/recipe/asparagus-yam-salad-160296 (may not work)