Instructions: NOTES: For decorative appeal, swirl this bright yellow puree on a plate, then half-cover with hot filled pasta and steamed vegetables.
*MAKES 1 cup.

*Should be stored in an airtight container in the refrigerator.

In a small saucepan of salted boiling water, cook the yam chunks until very tender, about 15 minutes; strain. Puree the yam and orange juice in a blender or food processor. With the machine running, gradually add the oil, vinegars, and mustard. Season with salt and coarsely ground pepper.

Original reduced used equal amount of orange juice and oil (no water).

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