Roasted Sweet Potato Salad With Pecans And Green Onion
This sweet potato salad is a delightful medley of roasted sweet potatoes, toasted pecans, and fresh cilantro, all tossed in a tangy lime dressing. Each bite is a perfect balance of sweet, savory, and citrusy flavors, making it a wonderful dish to enjoy as a side or a light meal. Serve this vibrant salad warm or at room temperature for a refreshing and tasty treat.
— Constant Cookbook
Ingredients
- 3 lb. sweet potatoes
- 2 Tbs. olive oil
- 1/2 tsp. salt, plus more, to taste
- 1/3 cup fresh lime juice
- 3 Tbs. maple syrup
- 1/2 cup pecans, toasted
- 1/2 cup minced green onions
- 1/4 cup chopped fresh cilantro
- Freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F.
- Peel the sweet potatoes and cut into 1-inch chunks. Put in a large baking pan, drizzle with 1 1/2 Tbs. of the olive oil, sprinkle with the 1/2 tsp. salt and stir to coat. Spread the potatoes in a single layer and roast, stirring occasionally, until tender when pierced, 25 to 30 minutes.
- Meanwhile, in a large bowl, whisk together the lime juice, maple syrup and the remaining 1/2 Tbs. olive oil. Add the hot roasted sweet potatoes to the lime juice mixture along with the pecans, green onions and cilantro. Stir well and season with salt and pepper. Serve immediately, or let cool to room temperature and stir again just before serving. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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