Sweet Potato-Pecan Salad
Published December 3, 2013
Sabra Krock for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
2 tablespoons salt
½ red bell pepper, seeded and diced small
½ green bell pepper, seeded and diced small
½ large red onion, diced small
¼ cup finely chopped parsley
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
¾ cup olive oil
¼ cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
Salt and pepper to taste
⅓ cup pecan halves, lightly toasted
Nutritional analysis per serving
37 grams carbs; 436 calories; 22 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 6 grams fiber; 595 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill sink or a large bowl with water and ice cubes. Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don’t break apart, 10 to 12 minutes.
- Step 2
Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley.
- Step 3
Make the dressing: In a large bowl, combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper.
- Step 4
Pour dressing over sweet potatoes, add pecans and toss gently.
Private Notes
Comments
I've made this dish on at least 5 occasions this summer. It's really delicious. I use less oil (1/3 C), about 1/4 C lemon juice, and cilantro (instead of parsley). Although the salad can be made a day ahead, add the toasted pecans just before serving.
I took the recommendation of someone below and replaced the 3/4 c oil with 1/3 c oil and 1/4 c lemon juice. It was still way more liquidy than I like my cold salads - I don't like to have the bottom third swimming. My fried who doesn't mind that said it looked fine to her. Definitely not 3/4 c oil though - that would have been way too oily.
And an apple, dont forget to add an apple.
My fave sweet potato and pecan recipe is 1. Mash the sweet potatoes (leftover okay) 2. Pave the top with pecan halves 3. Put in oven until hot and pecans are crisped. 4. Eat
A big hit at work. I roasted the sweet potatoes which worked well (peeled and cut into 1 inch chunks; roasted at 400 for about 40 min checking periodically). I also used walnuts b/c I didn't have pecans and scallions b/c I didn't have red onion. Super easy and I would make again.
I note the direction to stop the potatoes from cooking; seeking advice from anyone who has made this, should they be lukewarm when dressed? Completely cold? Does it matter? Thank you.