This colorful roasted root vegetable salad is delicious alongside almost any type of grilled or roasted meat. 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.
Roasted Sweet Potato Salad with Pecans and Green Onion
3 lb. (1.5 kg) sweet potatoes
2 Tbs. olive oil
Salt and freshly ground pepper, to taste
1/3 cup (3 fl. oz./80 ml) fresh lime juice
3 Tbs. maple syrup
1/2 cup (2 oz./60 g) toasted pecans
1/2 cup (1 1/2 oz./45 g) minced green onions
1/4 cup (1/3 oz./10 g) chopped fresh cilantro leaves
Preheat an oven to 400°F (200°C).
Peel the sweet potatoes and cut into 1-inch (2.5-cm) chunks. Spread on a large baking sheet, drizzle with 1 1⁄2 Tbs. of the olive oil, sprinkle with 1⁄2 tsp. salt and mix to coat. Spread the potatoes in a single layer and bake, stirring occasionally, until tender when pierced, 25 to 30 minutes.
Meanwhile, in a large bowl, mix the lime juice, maple syrup and 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. Mix well and season to taste with pepper and additional salt. Serve immediately, or cool to room temperature and mix again before serving. Serves 4 to 6.
Recipe adapted from Williams-Sonoma Eat Well: New Ways to Enjoy Foods You Love, by Charity Ferreira
