Sweet Potato Salad With Bacon And Spiced Pecans

Name: Sweet Potato Salad With Bacon And Spiced Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 4 Sweet Potatoes, Large, Peeled And Diced 1-inch Square; 8 ounces, fluid Bacon, Diced; 1 Red Onion, Small Diced; 3 cloves Garlic, Minced; 1 Bunch Scallions, Sliced Thin; 2 cups Mayonnaise; 2 Tablespoons Fresh Lemon Juice; Kosher Salt And Black Pepper To Taste; 2 cups Spicy Pecans, Roughly Chopped; FOR THE SPICED PECANS:; 1 Tablespoon Cayenne Pepper; 1 Tablespoon Cumin, Ground; 1 teaspoon Kosher Salt; 1/2 cups Maple Syrup; 1 pound Pecan Halves

Servings: persons

FOR THE SALAD:
4 Sweet Potatoes, Large, Peeled And Diced 1-inch Square
8 ounces, fluid Bacon, Diced
1 Red Onion, Small Diced
3 cloves Garlic, Minced
1 Bunch Scallions, Sliced Thin
2 cups Mayonnaise
2 Tablespoons Fresh Lemon Juice
Kosher Salt And Black Pepper To Taste
2 cups Spicy Pecans, Roughly Chopped
FOR THE SPICED PECANS:
1 Tablespoon Cayenne Pepper
1 Tablespoon Cumin, Ground
1 teaspoon Kosher Salt
1/2 cups Maple Syrup
1 pound Pecan Halves

1
For the salad:
2
Peel and dice potatoes and put in a pot of cold water with 2 tablespoons of salt. Bring water to a boil. Once water reaches a boil, turn down heat and let water simmer. Cook potatoes until tender. Drain and lay potatoes on a sheet pan. Put potatoes in the refrigerator and let cool.
3
Cook bacon until crisp. Drain and reserve fat. Let bacon cool to room temperature.
4
Cook red onion in a little bit of olive oil until soft. Add garlic and cook 2 more minutes. Let onion and garlic cool to room temperature. Keep sliced scallions raw.
5
Take bacon fat and add it to the mayo along with lemon juice, red onion, garlic, and scallions. Season to taste with salt and black pepper.
6
Add the mayo mixture to the chilled sweet potatoes. Season to taste with salt and black pepper. Just before serving, stir in the spiced pecans.
7
For the spiced pecans:
8
Preheat oven to 350u00b0F.
9
Combine spices and maple syrup. Mix until all spices are incorporated. Add pecans and stir to coat.
10
Place pecans on a parchment-paper-lined sheet and place in the oven for 15 minutes. After 15 minutes, take them out of the oven and stir. Place them back in the oven and bake for another 10 minutes.
11
Remove them from the oven and let them cool for 5 minutes. Stir them to separate and cool for another 10 minutes.

2469

kcal

Calories

236

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 16 ingredients. The key ingredients include: FOR THE SALAD:, 4 Sweet Potatoes, Large, Peeled And Diced 1-inch Square, 8 ounces, fluid Bacon, Diced, 1 Red Onion, Small Diced, and more.

Yes, Sweet Potato Salad With Bacon And Spiced Pecans 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!