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Recipe for sweet potato salad with pecans and maple

November 18, 2009

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Sweet potato salad with pecans and maple

Serves 4

2 sweet potatoes, unpeeled
Olive oil (for sprinkling)
Salt and black pepper, to taste
3 tablespoons pecans
2 tablespoons maple syrup
1 tablespoon sherry vinegar
1 tablespoon lemon juice
2 tablespoons orange juice
2 teaspoons grated fresh ginger
1/2 teaspoon ground cinnamon
1/4 cup olive oil
4 scallions, coarsely chopped
1/4 cup coarsely chopped fresh parsley
2 tablespoons coarsely chopped fresh cilantro
1/4 teaspoon crushed red pepper
1 small clove garlic, chopped
3 tablespoons golden raisins
1. Set the oven at 375 degrees. Without peeling the sweet potatoes, cut them into 1-inch cubes. Spread them on a rimmed baking sheet and sprinkle with olive oil, salt, and black pepper. With your hands, toss the potatoes.

2. Roast the potatoes for 30 minutes, turning halfway through cooking, or until tender.

3. On another baking sheet, toast the pecans for 5 minutes. Chop them coarsely.

4. In a bowl, whisk the maple syrup, vinegar, lemon and orange juices, ginger, cinnamon, salt, and black pepper. Whisk in the oil. Taste for seasoning and add more salt and pepper, if you like.

5. In a bowl, combine the potatoes, scallions, parsley, cilantro, red pepper, garlic, raisins, and pecans. Pour enough of the dressing onto the potato mixture to moisten it lightly. Toss gently to blend the vegetables and dressing. Taste for seasoning and add more salt and red pepper, if you like. Serve warm or at room temperature. Adapted from “Ottolenghi: The Cookbook’’