Best 3 Pecan Sweet Potato Salad Recipes
Indulge in a symphony of flavors with our delightful Pecan Sweet Potato Salad! This vibrant dish is a harmonious blend of sweet potatoes, crunchy pecans, tangy cranberries, and a hint of zesty lime dressing. We'll take you on a culinary journey with three irresistible variations: a classic mayonnaise-based dressing, a tangy vinaigrette, and a creamy avocado dressing. Each recipe is carefully crafted to tantalize your taste buds and make this salad a versatile side dish or a satisfying main course for lunch or dinner. Get ready to elevate your next gathering or meal with this irresistible Pecan Sweet Potato Salad!
Here are our top 3 tried and tested recipes!
SWEET POTATO-PECAN SALAD
Southern-style sweet potato salad with pecans makes an excellent companion for fried chicken.
Provided by John Willoughby
Categories quick, salads and dressings, side dish
Time 25m
Yield 6 side-dish servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- Pour dressing over sweet potatoes, add pecans and toss gently.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 26 grams, Carbohydrate 29 grams, Fat 31 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 8 grams, TransFat 0 grams
PECAN SWEET POTATO SALAD
A new twist on an old favorite, this tasty, easy-to-make sweet potato salad is sure to be the talk of your gathering. -Patricia Swart, Bridgeton, New Jersey
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions., In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans.
Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 188mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SEARED SCALLOPS, SWEET POTATO AND PECAN SALAD
Steps:
- To prepare vinaigrette, combine first 6 ingredients, stirring with a whisk. Preheat oven to 400°. To prepare salad, arrange the sweet potato in a single layer on a baking sheet lightly coated with cooking spray. Lightly coat potato with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake at 400° for 25 minutes or until potato is tender, turning once after 15 minutes. Cool completely. Sprinkle scallops with 1/4 teaspoon salt. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add scallops, and cook 2 minutes on each side or until done. Combine sweet potato, greens, grapes, and red bell pepper in a large bowl. Drizzle vinaigrette over potato mixture; toss gently to coat. Place 1 1/3 cups salad mixture on each of 6 plates; divide scallops evenly among salads. Sprinkle each serving with 2 teaspoons pecans.
Tips:
- Choose the right sweet potatoes: For the best flavor and texture, select sweet potatoes that are firm and have smooth, unblemished skin.
- Cook the sweet potatoes properly: To ensure that the sweet potatoes are cooked evenly, poke them with a fork or skewer before roasting. This will allow the steam to escape and prevent the potatoes from bursting.
- Let the sweet potatoes cool slightly before handling: This will make them easier to peel and cut without breaking them apart.
- Use a variety of nuts: In addition to pecans, you can also use walnuts, almonds, or pistachios in this salad. If you're using unsalted nuts, be sure to toast them before adding them to the salad.
- Make the dressing ahead of time: This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to 3 days.
- Serve the salad immediately: This salad is best enjoyed fresh. However, you can make it ahead of time and store it in the refrigerator for up to 2 days.
Conclusion:
This pecan sweet potato salad is a delicious and healthy dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!
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