Sweet Potato Pecan Salad Recipes

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SWEET POTATO-PECAN SALAD



Sweet Potato-Pecan Salad image

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

4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
2 tablespoons salt
1/2 red bell pepper, seeded and diced small
1/2 green bell pepper, seeded and diced small
1/2 large red onion, diced small
1/4 cup finely chopped parsley
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
Salt and pepper to taste
1/3 cup pecan halves, lightly toasted

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 BAKE



Pecan Sweet Potato Bake image

The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 12

3 cups mashed sweet potatoes
2 large eggs
1/2 cup sugar
1/4 cup half-and-half cream
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 cup cold butter, cubed
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts :

SWEET POTATO CASSEROLE WITH PECANS



Sweet Potato Casserole with Pecans image

You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.

Provided by Mienna

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h35m

Yield 12

Number Of Ingredients 11

4 sweet potatoes, cut into chunks
1 ⅓ cups white sugar
¾ cup milk
3 eggs, beaten
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 ½ cups brown sugar
1 ½ cups chopped pecans
¾ cup all-purpose flour
½ cup margarine, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
  • Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
  • Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
  • Bake in preheated oven until pecan topping is hard, about 1 hour.

Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g

SWEET POTATO AND PECAN SALAD



Sweet Potato and Pecan Salad image

For all sweet potato lovers, a flavoursome salad combining the sweet potato and pecans with bean sprouts and a range of salad greens: celery, celeric, spring onions and endive. The 'cooking time' includes about 25 minutes cooling time. Adapted from "Potatoes and Vegetables" by Parragon Publishing.

Provided by bluemoon downunder

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb sweet potato, diced
2 celery ribs, sliced
1 celery root, grated (celeric)
2 spring onions, sliced
1 cup bean sprouts
1/2 cup pecans, chopped
2 heads endive, separated
1 teaspoon lemon juice
3 fresh thyme sprigs, to garnish
4 tablespoons olive oil
1 tablespoon garlic-flavored red wine vinegar
1 teaspoon light-brown sugar
2 tablespoons fresh thyme

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.

Nutrition Facts : Calories 373.6, Fat 24, SaturatedFat 2.9, Sodium 138.4, Carbohydrate 37.5, Fiber 13.8, Sugar 8.7, Protein 7.4

TROPICAL SWEET POTATO SALAD



Tropical Sweet Potato Salad image

A great choice instead of the traditional potato salad. The spices, pineapple, and toasted pecans provide the perfect complement to the naturally sweet yams.

Provided by weekend cooker

Categories     Yam/Sweet Potato

Time 28m

Yield 8 dishes, 8-10 serving(s)

Number Of Ingredients 12

2 lbs sweet potatoes, peeled and cubed (yams)
2 tablespoons lemon juice
1 cup celery, chopped
1 bunch green onion, sliced
1 (20 ounce) can pineapple chunks, drained
1/4 cup pecans, chopped
1/3 cup light mayonnaise
1 teaspoon orange rind, grated
2 tablespoons orange juice
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

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.

SWEET POTATO PECAN WAFFLES



Sweet Potato Pecan Waffles image

These are special treat in our house! Try substituting pumpkin puree or canned yam puree for the sweet potatoes for tasty variations. Top with warmed pecan syrup or our favorite, vanilla yogurt.

Provided by Esther Nelson

Categories     Waffles

Time 40m

Yield 6

Number Of Ingredients 12

1 cup canned sweet potato puree
3 egg yolks
1 cup milk
1 ½ cups cake flour
1 tablespoon baking powder
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
¼ cup chopped pecans
3 egg whites
3 tablespoons butter, melted
2 tablespoons pecans, chopped

Steps:

  • Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
  • Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
  • Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
  • Cook in a hot waffle iron. Garnish with more chopped pecans.

Nutrition Facts : Calories 338.3 calories, Carbohydrate 44 g, Cholesterol 120.9 mg, Fat 14.4 g, Fiber 2.1 g, Protein 9 g, SaturatedFat 5.6 g, Sodium 753.3 mg, Sugar 7 g

SWEET POTATO SALAD WITH ORANGE DRESSING



Sweet Potato Salad with Orange Dressing image

For a lovely side dish that goes well with almost any entree, try this delightful sweet potato salad. The sweet potatoes, fruit and nuts tossed in a citrusy dressing are a favorite in my home.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2 pounds medium sweet potatoes, peeled and cubed (about 6 cups)
1 cup fat-free mayonnaise
2 tablespoons orange juice
1 tablespoon honey
1-1/2 teaspoons grated orange zest
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium Granny Smith apple, peeled and chopped
1 cup finely chopped fennel bulb
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
1/4 cup chopped walnuts, toasted

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.

Nutrition Facts : Calories 183 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 300mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

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