Description
A delightful sweet potato salad featuring the crunch of pecans.
Ingredients
Scale
- 2 pounds sweet potatoes
- 1/2 cup chopped pecans
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and cube sweet potatoes into 1-inch pieces.
- Toss sweet potatoes with olive oil, maple syrup, salt, and pepper.
- Spread sweet potatoes on a baking sheet.
- Roast for 20-25 minutes, or until tender.
- Let cool slightly.
- In a large bowl, combine roasted sweet potatoes and pecans.
- Drizzle with apple cider vinegar and toss gently.
- Serve warm or at room temperature.
Notes
- You can substitute walnuts for pecans.
- Add a sprinkle of fresh herbs like parsley or cilantro.
- Adjust maple syrup to your sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sweet potato salad, pecan salad, roasted sweet potato, fall salad