Pecan Sweet Potato Salad Recipes

SWEET POTATO-PECAN SALAD

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.

CREAMY SWEET POTATO SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
• Peel potatoes and cut into bite-sized pieces.
• Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

SWEET POTATO AND PECAN SALAD

Steps:

• Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
• Drain thoroughly, transfer to a bowl and allow to cool.
• Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
• Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
• Spoon the potato and salad greens mixture onto the endive leaves.
• In a small bowl, beat the dressing ingredients together.
• Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.

SWEET POTATO SALAD WITH ORANGE DRESSING

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain., Meanwhile, in a large bowl, mix mayonnaise, orange juice, honey, orange zest, ginger, salt and pepper. Stir in apple, fennel, cranberries, pecans and walnuts. Add sweet potatoes; toss gently to coat. Serve warm or refrigerate, covered, and serve cold.

TRADITIONAL SWEET POTATO CASSEROLE WITH PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, transfer to a large bowl, and allow to cool.
• Mash potatoes to a smooth consistency with a fork or potato masher. Mix in raisins, coconut, sugar, 1/2 cup melted butter, eggs, and vanilla extract until well combined. Transfer potato mixture into a 9x13-inch baking dish.
• Mix together 1/2 cup melted butter, brown sugar, flour, and pecans in a bowl until moist and the mixture clumps together; sprinkle over potato mixture.
• Bake in the preheated oven until topping is golden brown, about 30 minutes.

TROPICAL SWEET POTATO SALAD

Steps:

• In a large saucepan, cook sweet potatoes for 8-10 minutes in boiling water just until tender. Do not overcook.
• Drain and toss with lemon juice, and set aside.
• Add celery, green onions, pineapple chunks, and pecans.
• In a small bowl, combine mayonnaise, orange rind, orange juice, ghoney, ginger, and salt.
• Mix the mayonnaise dressing with sweet potato mixture, tossing gently.
• Serve immediately, or cover and chill.