- 1+1/2 pounds purple yams, peeled and cut into large dices
- 4 – 6 Tbsp. of grape seed Vegenaise
- 1/4 c. fresh mint, minced
- 1/4 c. fresh rosemary, minced
- 1/4 c. chives, minced
- 1 tsp. dried lavender, optional
- salt to taste
- Steam yams until tender. When done, strain and move to a large bowl.
- For dressing, whisk Vegenaise, mint, rosemary, chives, lavender and salt together. Combine with steamed yams. Serve warm or chilled.