Sweet Potato And Pecan Salad Food

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.

COLD SWEET POTATO SALAD WITH CRANBERRIES AND PECANS

Steps:

• Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Take the potatoes off the heat and transfer them to a large serving bowl. Cool the potatoes until just warm, about 15 minutes.
• Whisk together all the dressing ingredients. Pour the dressing over the warm potatoes and let them finish cooling with the dressing.
• Add the onion, pecans, cranberries, and goat cheese to the serving bowl and gently mix them in. Sprinkle the rosemary and parsley over the top.

SWEET POTATO CASSEROLE WITH PECANS

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.

PECAN SWEET POTATO SALAD

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain. Transfer to a large bowl; cool to room temperature. Stir in celery and green onions., In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. Cover and refrigerate for several hours or overnight. Just before serving, sprinkle with pecans.

PECAN SWEET POTATO BAKE

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°.

SWEET POTATO PECAN PANCAKES

Steps:

• In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
• In another bowl combine the next 4 ingredients, then add to the flour mixture.
• Stir until smooth.
• Add in sweet potatoes and combine well.
• Spoon about 1/4 cup of batter onto a hot griddle.
• Turn pancakes when you see bubbles form on top of pancakes.
• Cook for just a minute more, or until edges look cooked.
• Sprinkle pancakes with the remaining pecans.
• Serve hot with maple syrup.

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.

BAKED SWEET POTATOES AND PECANS

Steps:

• Heat the oven to 400 degrees. Generously butter a 2-quart casserole, and set aside. Bake the potatoes until almost tender, 25 to 30 minutes. Remove potatoes from oven, and set aside until cool enough to handle. Slip off the skins. Cut the potatoes into 1 1/2-inch thick rounds, and transfer to a large bowl.
• Add 5 tablespoons butter, 5 tablespoons brown sugar, cinnamon, and cayenne pepper; season with salt and pepper. Stir to combine; set aside.
• Melt the remaining 2 tablespoons of butter in a medium sauté pan set over medium-high heat. Add the remaining 2 tablespoons brown sugar and the pecans. Cook, stirring occasionally, until the pecans have been coated and have caramelized, about 3 minutes.
• Add the pecans to the sweet-potato mixture, and gently stir to combine. Transfer to he prepared casserole, and bake, stirring 2 or 3 times, until potatoes are caramelized and bubbly, 30 to 35 minutes. Serve immediately.

SWEET POTATO SALAD

Steps:

• Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
• Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
• Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.

ROASTED SWEET POTATOES, FALL SALAD AND PECAN BAR

Steps:

• Instructions For the maple sirup roasted sweet potatoes: Preheat oven to 200°C. Wash the sweet potatoes and cut them in half lengthwise. Using a small knife, cut a square pattern into the flesh of the sweet potato. In a small bowl, combine oil, nutmeg, cinnamon, salt and pepper. Coat the sweet potatoes generously and completely with this mixture. Line the baking sheet with a baking mat. Place the sweet potatoes cut side down and place in the oven. After 20 minutes, turn the sweet potatoes over and pour the maple syrup over the cut side. Bake cut side up again for 10 minutes, or until melted. Set aside. For the Brussels sprouts and carrot bacon fall salad: Carrot bacon prep: Peel the carrot. Using a mandolin or a sharp knife, slice it lengthwise. Natacha and Daniela's advice: the slices should be about 2 mm thick. They should not be too thin or they may burn during the cooking. In a bowl, mix tahini, maple syrup, olive oil, soy sauce and smoked paprika for the marinade, then add the carrot slices. Coat each slice well with marinade and let stand for 30 minutes. Brussels sprouts prep: Preheat oven to 200°C. Wash the Brussels sprouts and cut them in half. Transfer them to a bowl and add the garlic, oil, salt and pepper. Mix well so that each cabbage is evenly coated. Line two baking sheets with baking mats. Place the Brussels sprouts on the first and the carrot slices next to each other on the second and place them in the oven. After 20 minutes, remove the carrots and let them cool, then stir the cabbage and let it cook for another 10 minutes. Salad and dressing prep: Cut the apple into thin slices. Crumble the feta cheese. Crush nuts. Mix all ingredients: cabbage, carrots, apple, nuts, cranberries and feta. For the dressing: combine mustard, maple syrup, olive oil, wine vinegar and seasonings and pour over salad or place in MB Temple sauce cup to pour before eating. Place the salad in the MB Square bento box and top with the roasted sweet potato. For the pecan bars « pecan pie » style: Cookie prep: Preheat oven to 175°C. Using an electric mixer or a food processor, beat sugar and butter until creamy. Beat in egg and vanilla extract. Add salt and orange peel and then add flour in 3 times. In a 20 cm square pan lined with baking paper (important for unmolding), spread the cookie dough with your fingers (add a little flour if necessary). Place in the oven and bake for 25 to 30 minutes or until lightly browned, then let cool for 10 to 15 minutes. Filling prep: In a large saucepan, combine butter, muscovado sugar, honey and salt. Cook over medium heat, stirring constantly until smooth, then remove from heat. Stir in heavy cream and vanilla. Add pecans and mix until all nuts are well coated. Once the cookie is baked and cooled, pour the pecan mixture over it. Spread with a spatula to form an even layer, making sure all corners of the cookie are covered with pecans. Return to the oven and bake for 25 minutes (still at 175°C). Remove from the oven and let cool completely to room temperature. Once cooled, place the pan uncovered in the refrigerator for at least 2 hours, or overnight if possible. The mixture will harden completely and the bars will be easier to cut after a night in the fridge. Remove the mixture from the pan with the baking paper. Cut 9 squares, then cut each square in half to create a bar. Place the pecan bars in the second container of the MB Square bento box for dessert and serve with fresh cheese and bread to complete the meal. Natacha and Daniela's tip: pecan bars keep very well in the refrigerator, in an airtight container. It is best to leave them at room temperature for 30 minutes before eating.

ROASTED SWEET POTATO SALAD RECIPE

Steps:

• Preheat oven to 425˚F. Line a large rimmed baking sheet with parchment paper or silicone liner. Toast pecans on a dry skillet over medium heat, tossing frequently for a few minutes until golden and fragrant then transfer to a plate to cool.
• Peel and dice sweet potatoes into 1/2" thick pieces and transfer them to a mixing bowl. Drizzle with 1 Tbsp olive oil, 1/2 Tbsp maple syrup, 1/2 tsp sea salt, and 1/4 tsp black pepper and toss to combine.
• Spread sweet potatoes out onto the prepared baking sheet. Bake at 425˚F for 30 minutes, flipping the sweet potatoes after 20 minutes to promote even roasting. Remove from the oven and let cool while preparing the salad.
• In a small bowl or mason jar, combine all of the ingredients for the salad dressing in the order they are listed and thoroughly whisk together until well combined. You may need to re-whisk before dressing the salad since the dressing can separate as it sits.
• Strip the kale leaves and discard the stems. Rinse and spin dry leaves then finely chop them into thin strips and transfer to a large mixing bowl. Drizzle with 3/4 of the dressing. Toss for a few minutes with two forks until kale is slightly softened, evenly coated in dressing, and reduced by about 1/4 in volume. Let salad rest for 15 minutes while you add the remaining ingredients.
• Scatter roasted and cooled sweet potatoes over the kale then sprinkle on remaining toppings: sliced apple, toasted and cooled pecans, dried cranberries, and crumbled goat cheese. Drizzle the top with the remaining 1/4 of the dressing or add to taste then enjoy.

SWEET POTATO PECAN SALAD

Steps:

• Preheat the oven to 400 degrees F. Place a baking sheet in the oven to heat.
• Toss the celery, sweet potatoes and red onions with the olive oil, ras el hanout and rosemary in a mixing bowl. Season with salt and pepper. Transfer the mixture to the heated baking sheet and roast until the potatoes are tender and caramelized, about 30 minutes.
• Let the sweet potato mixture cool to room temperature before proceeding. (Or, if preparing ahead of time, cool the sweet potato mixture in the fridge, removing it 30 minutes before proceeding to allow it to come to room temperature.)
• Toss the sweet potato mixture in a large bowl with the grapes, pecans, pomegranate seeds, scallions and raisins. Toss the salad with sherry vinegar and olive oil to taste. Add salt and pepper as needed.