1 large yam, about 1 lb
¼ c diced dill pickle or pickle relish, drained
¼ c finely chopped onion
¼ c roast pepper cut julienne, OR ½ red or green bell pepper, diced
¼ c mayonnaise
½ t salt
Pomegranate seeds for garnish (optional)
Method: peel the yam and cut into 1 ½ inch chunks. Boil in salted water until just tender, about 15 minutes. (Sweet potatoes cook faster than white potatoes, it turns out.) Drain and mix with other ingredients, mashing slightly as you go. Refrigerate at least 2 hours to blend flavors. Serve with optional pomegranate seeds sprinkled on top.