Sweet potatoes were on sale the other day, so I picked up a few on a whim. I then repeatedly failed to do anything with them. But, luckily, I managed to get it together enough to make this salad before they went off.

It was a pretty good salad too! The dressing is pretty much just maple syrup and lime juice, but I really like it! It complements the sweet potatoes well. Although, I think I would be tempted to add just a pinch of chili powder next time! I think that would go nicely with the other flavours and give it a nice little kick.

Sweet Potato Salad with Pecans and Green Onions

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• ~1.4kg sweet potatoes, peeled and cut into 2cm cubes
• 1 1/2 Tbsp. olive oil, divided
• 1/2 tsp. coarse sea salt
• 1/3 c. lime juice
• 3 Tbsp. maple syrup
• 1/4 tsp. chili powder (optional)
• 1/2 c. chopped pecans, toasted
• 1/2 c. chopped green onions
• 1/4 c. chopped fresh cilantro
• pepper, to taste

Directions

1. Preheat oven to 200°C (400°F) and line a baking sheet with a silicone baking mat.
2. Toss sweet potatoes with 1 Tbsp. of the oil and the salt and arrange in a single layer on prepared baking sheet.
3. Roast at 200°C (400°F) flipping and turning once during cooking.
4. Meanwhile, combine the lime juice, mapley syrup, and chili powder (if using) and drizzle in the remaining 1/2 Tbsp. olive oil while whisking vigorously.
5. Once sweet potatoes are done, transfer them to a bowl along with the pecans, green onions, and cilantro.
6. Pour the dressing over, toss to combine, and season to taste with salt and pepper.