Roasted Sweet Potato Salad With Pecans & Green Onions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Peel the sweet potatoes and cut them into 1-inch chunks.

3. 3

   Put them in a large baking pan, drizzle with 1 1/2 T oil, sprinkle with 1/2 tsp salt, and mix to coat.

4. 4

   Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced with a knife, 25-30 minutes.

5. 5

   Meanwhile, in a dry frying pan, toast the pecans over med-low heat, stirring until fragrant and starting to brown, about 5 minutes.

6. 6

   Pour onto a plate to cool.

7. 7

   In a large bowl, mix the lime juice, maple syrup, and remaining 1/2 T oil.

8. 8

   Add the hot roasted potatoes to the lime juice mixture, along with the pecans, green onions, and torn kale.

9. 9

   Mix well and season with pepper and additional salt.

10. 10

    Serve at once, or let cool to room temperature and mix again before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.