Roasted Sweet Potato Salad with Pecans and Green Onion
This colorful roasted root vegetable salad is delicious alongside steak. Use any variety of sweet potato you like, including the ones sometimes labeled “garnet yams,” which have a bright orange color and moist, sweet flesh.
- 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
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 Eat Well, by Charity Ferreira (Oxmoor House, 2008).