Description
This sweet potato salad offers a delightful twist on a classic, perfect for any gathering. It features tender sweet potatoes, crunchy pecans, and a vibrant maple vinaigrette for a sweet and savory flavor.
Ingredients
Scale
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup pecans, toasted and chopped
- 1/4 cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with olive oil, salt, and pepper until evenly coated.
- Spread the sweet potatoes in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Let cool completely.
- While sweet potatoes cool, prepare the vinaigrette: In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, and minced garlic until well combined.
- In a large bowl, combine the cooled sweet potatoes, toasted pecans, and chopped parsley.
- Pour the maple vinaigrette over the sweet potato mixture and gently toss to coat.
- Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
- Toast pecans by spreading them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, or until fragrant.
- For extra flavor, add 1/4 cup dried cranberries or crumbled goat cheese to the salad.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg