Okay, stop everything you’re doing because I have to tell you about THIS Sweet Potato Salad with Pecans. Seriously, it’s become my absolute go-to, especially as the weather cools down and you just crave something warm, comforting, but still feeling a little bit fancy, you know? It’s got that perfect balance of sweet and savory, and the textures? Oh my gosh, the textures! You get the soft, tender sweet potatoes mingling with the glorious crunch of toasted pecans. It’s just… *chef’s kiss*.

I first whipped this up a few years ago when I needed a side dish that wasn’t just the same old same old, and honestly, it blew everyone away. My neighbor, who is notoriously picky, actually asked for the recipe! That’s when you know you’ve hit on something special. It’s super easy to throw together, perfect for a weeknight meal, but also totally impressive enough for holiday gatherings. Trust me on this one – if you make one new thing this season, make it this Sweet Potato Salad with Pecans. You won’t regret it!

Why You’ll Love This Sweet Potato Salad with Pecans

Okay, so why is *this* Sweet Potato Salad with Pecans going to be your new favorite thing? Let me count the ways! It’s just got so much going for it:

It’s SO easy: Seriously, you cube some sweet potatoes, toss ’em, roast ’em, and mix. Done! Perfect for when you want something amazing but don’t have hours.
Flavor explosion: You get that natural sweetness from the potatoes, a little warmth from roasting, and then the maple syrup and vinegar just bring it all together. It’s sweet, it’s tangy, it’s perfection.
That pecan crunch: Oh, the pecans! They add such a fantastic texture contrast to the soft sweet potatoes. It’s satisfying in every single bite.
Super versatile: This salad works warm right out of the oven, or at room temperature, which makes it amazing for potlucks or meal prep. It pairs with pretty much anything!

Honestly, it just hits all the right notes. Comforting, delicious, and totally fuss-free. What’s not to love?!

Essential Ingredients for Sweet Potato Salad with Pecans

Alright, let’s talk about what you need to make this magic happen. The beauty of this Sweet Potato Salad with Pecans is that it doesn’t call for a million things, but the few ingredients you *do* use really shine. Using good quality stuff makes a huge difference here, trust me. You want those flavors to pop!

Here’s the breakdown of exactly what you’ll need to grab from the grocery store (or your pantry!) to get this Sweet Potato Salad with Pecans on the table:

2 pounds sweet potatoes, peeled and cubed into about 1-inch pieces (nice and uniform so they cook evenly!)
1/2 cup chopped pecans (get whole ones and give ’em a rough chop yourself for the best flavor!)
1/4 cup extra virgin olive oil (the good stuff makes a difference!)
2 tablespoons pure maple syrup (make sure it’s the real deal, not pancake syrup!)
1 tablespoon unfiltered apple cider vinegar (that little bit of tang is key!)
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground if you can!

See? Simple, but mighty! Each one plays a super important role in making this salad sing.

How to Prepare Your Sweet Potato Salad with Pecans

Okay, now for the fun part – actually making this incredible Sweet Potato Salad with Pecans! It’s really straightforward, so don’t feel intimidated. The oven does most of the work for you, which is always a win in my book. We’re going to roast those sweet potatoes until they’re tender and slightly caramelized, which brings out their natural sweetness in the best way possible. This roasting step is really the heart of the recipe, creating that lovely base for our salad. Then it’s just a matter of combining everything and letting those flavors meld together. Easy peasy!

Step-by-Step Instructions for Sweet Potato Salad with Pecans

Let’s get cooking! Follow these steps and you’ll have a delicious Sweet Potato Salad with Pecans ready in no time:

First things first, preheat your oven. Get it nice and hot to 400 degrees F (or 200 degrees C if you’re metric!).
While the oven heats up, peel those sweet potatoes and cut them into roughly 1-inch cubes. Try to make them about the same size so they cook evenly.
In a big bowl, toss those sweet potato cubes with the olive oil, maple syrup, salt, and pepper. Give them a good stir until they’re all nicely coated.
Spread the seasoned sweet potatoes out in a single layer on a baking sheet. Don’t crowd them, or they’ll steam instead of roast!
Pop the baking sheet into your preheated oven and roast for about 20 to 25 minutes. You’re looking for them to be tender when you poke them with a fork, maybe even a little browned on the edges.
Once they’re done, take them out of the oven and let them cool for just a few minutes. You don’t want them piping hot when you add the pecans.
Gently transfer the roasted sweet potatoes to a large bowl and add your chopped pecans.
Drizzle the apple cider vinegar over the top and toss everything together gently to combine.
And that’s it! Your Sweet Potato Salad with Pecans is ready to serve. It’s wonderful warm, but honestly, I love it just as much at room temperature. Enjoy!

Tips for Perfect Sweet Potato Salad with Pecans

Okay, so the recipe itself is pretty straightforward, but I’ve picked up a few little tricks along the way that really make this Sweet Potato Salad with Pecans sing. These aren’t complicated, just tiny things that make a big difference!

Pick the right sweet potatoes: Look for firm, smooth-skinned sweet potatoes. The ones often labeled “garnet” or “jewel” are great because they’re nice and sweet and moist.
Don’t crowd the pan! I know I mentioned it in the instructions, but it’s worth saying again. If your sweet potatoes are piled up, they’ll steam instead of getting those lovely roasted edges. Use two baking sheets if you need to!
Taste and adjust: Once you’ve mixed everything together, give it a little taste. Sometimes I add a tiny splash more vinegar if I want more tang, or a little more maple syrup if my potatoes weren’t super sweet. Trust your taste buds!
Toasting the pecans: For an extra layer of flavor, you can lightly toast your pecans in a dry skillet over medium heat for a few minutes before adding them. Just watch them closely so they don’t burn!

Little things like these can take your Sweet Potato Salad with Pecans from good to absolutely unforgettable!

Variations for Your Sweet Potato Salad

While this Sweet Potato Salad with Pecans is perfect as is (in my humble opinion!), it’s also super forgiving and fun to play around with. You can totally make it your own! Want a little spice? A pinch of cayenne or red pepper flakes tossed with the sweet potatoes before roasting is awesome. Or, how about adding some crumbled feta or goat cheese right before serving? The salty tang is fantastic with the sweet potatoes. You could also swap the pecans for walnuts, or even toasted pumpkin seeds for a different kind of crunch. Feel free to experiment and find your favorite combination!

Frequently Asked Questions About Sweet Potato Salad with Pecans

Okay, I get a few questions about this Sweet Potato Salad with Pecans pretty often, so I wanted to answer them here for you. Don’t be shy about asking anything else that comes to mind though!

Can I make Sweet Potato Salad with Pecans ahead of time?

Yes, absolutely! This Sweet Potato Salad with Pecans is actually fantastic made ahead. The flavors really have a chance to meld and deepen as it sits. I usually roast the sweet potatoes, let them cool completely, and then store them in an airtight container in the fridge. I keep the pecans separate so they stay crunchy. Then, right before serving, I toss everything together with the apple cider vinegar. It’s a perfect strategy for parties or meal prep!

What can I substitute for pecans in this Sweet Potato Salad?

Great question! If pecans aren’t your thing, or you just don’t have them on hand, toasted walnuts are a fantastic substitute. They have a similar earthy flavor and crunch. Toasted pumpkin seeds or even sunflower seeds would also work if you need a nut-free option, though you’ll get a slightly different flavor profile. Just make sure whatever you use adds that lovely textural contrast to the soft sweet potatoes!

How long does Sweet Potato Salad with Pecans last in the refrigerator?

Stored in an airtight container in the fridge, this Sweet Potato Salad with Pecans will last beautifully for about 3-4 days. Like I said, it actually gets better on day two! Just give it a gentle toss before serving if any liquid has settled at the bottom. It’s a great make-ahead dish for busy weeks!

Serving Suggestions for Sweet Potato Salad with Pecans

Okay, so you’ve made this amazing Sweet Potato Salad with Pecans, now what do you serve it with? This salad is so versatile! It’s a perfect side dish for roasted chicken or pork. It also pairs beautifully with grilled salmon or even just a simple steak. For a vegetarian meal, I love it alongside some black bean burgers or a hearty lentil soup. The sweet and savory notes of the salad complement so many different main dishes!

Estimated Nutritional Information

Okay, so if you’re curious about the nutritional side of this Sweet Potato Salad with Pecans, here’s a quick look. Based on the ingredients, a serving (which is about a cup) is roughly around 250 calories. You’re getting about 15g of fat (mostly from the good stuff in the pecans and olive oil!), 25g of carbs, and around 3g of protein. There’s also some nice fiber in there from the sweet potatoes, about 5g. Now, remember, these are just estimates! The exact numbers can totally change depending on the specific brands of oil, syrup, and even the size of your sweet potatoes. But it gives you a general idea!

Share Your Thoughts on This Sweet Potato Salad

Alright, you’ve made it! I really hope you give this Sweet Potato Salad with Pecans a try. If you do, please come back and let me know how it turned out! Did you love it? Any tweaks you made? Drop a comment below and share your experience. I can’t wait to hear about it!

Shock: Your 2 lb Sweet Potato Salad with Pecans

Author: goforecipes.com
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful sweet potato salad featuring the crunch of pecans.

Ingredients

Scale

2 pounds sweet potatoes
1/2 cup chopped pecans
1/4 cup olive oil
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Peel and cube sweet potatoes into 1-inch pieces.
Toss sweet potatoes with olive oil, maple syrup, salt, and pepper.
Spread sweet potatoes on a baking sheet.
Roast for 20-25 minutes, or until tender.
Let cool slightly.
In a large bowl, combine roasted sweet potatoes and pecans.
Drizzle with apple cider vinegar and toss gently.
Serve warm or at room temperature.

Notes

You can substitute walnuts for pecans.
Add a sprinkle of fresh herbs like parsley or cilantro.
Adjust maple syrup to your sweetness preference.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 10g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: sweet potato salad, pecan salad, roasted sweet potato, fall salad