Place cubed sweet potatoes or yams in a double boiler and steam for 8 minutes or until just fork tender. Be careful not to over cook.
In a large bowl, combine turkey, rice, yams, apple, celery, onions, cranberries, and pecans.
In a small bowl, mix together yogurt, honey, curry, and ginger.
Pour dressing over the salad and stir until thoroughly combined. Refrigerate for at least 2 hours.
Serve on a bed of greens.