Sweet Potato-Pecan Salad Recipe

Name: Sweet Potato-Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks; 2 tablespoons salt; 1/2 red bell pepper, seeded and diced small; 1/2 green bell pepper, seeded and diced small; 1/2 large red onion, diced small; 1/4 cup finely chopped parsley; 3 tablespoons Dijon mustard; 3 tablespoons ketchup; 1 teaspoon minced garlic; 3/4 cup olive oil; 1/4 cup cider vinegar; 1 tablespoon Worcestershire sauce; 2 tablespoons fresh lime juice; Salt and pepper to taste; ⅓ cup pecan halves, lightly toasted

Servings: persons

4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
2 tablespoons salt
1/2 red bell pepper, seeded and diced small
1/2 green bell pepper, seeded and diced small
1/2 large red onion, diced small
1/4 cup finely chopped parsley
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
Salt and pepper to taste
⅓ cup pecan halves, lightly toasted

1
Fill sink or a large bowl with water and ice cubes.
2
Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat.
3
Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and dont break apart, 10 to 12 minutes.
4
Drain potatoes and immediately put them into the ice-water bath.
5
After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley.
6
Make the dressing: In a large bowl, combine mustard, ketchup and garlic.
7
Add olive oil in a slow, steady stream, whisking constantly.
8
Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper.
9
Pour dressing over sweet potatoes, add pecans and toss gently.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks, 2 tablespoons salt, 1/2 red bell pepper, seeded and diced small, 1/2 green bell pepper, seeded and diced small, and more.

Yes, Sweet Potato-Pecan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Potato-Pecan Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions