• 1 1/2 tablespoons canola oil
  • 3 1/2 cups (3/4-inch cubes) peeled yam
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 3/4 cup California walnuts, coarsely chopped and toasted
  • 1 large firm but ripe red Anjou pear
  • 1 tablespoon balsamic vinegar


  1. Heat oil in a very large non-stick skillet set over medium heat. Add yam and onion and cook for 15 minutes to lightly brown, stirring occasionally. Add water, basil, and salt; cover and cook over low heat for 10 minutes more or until onion is very soft.
  2. Remove cover and stir in walnuts and pear; cook for 5 minutes more or until pear is heated through and soft. Stir in vinegar and season with pepper.
  3. Garnish with fresh basil, if desired.