Sweet Potato Pecan Salad Recipes

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SWEET POTATO-PECAN SALAD

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



Sweet Potato-Pecan Salad image

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

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

SWEET POTATO AND PECAN SALAD

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



Sweet Potato and Pecan Salad image

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

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

TRADITIONAL SWEET POTATO CASSEROLE WITH PECANS

This a family tradition handed down from a former coworker, Rachel. We have it every Thanksgiving and Christmas. Big hit with the family.

Provided by Lori Foster

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h25m

Yield 16

Number Of Ingredients 11



Traditional Sweet Potato Casserole with Pecans image

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.

Nutrition Facts : Calories 354.7 calories, Carbohydrate 43.7 g, Cholesterol 51 mg, Fat 19.6 g, Fiber 4.8 g, Protein 3.9 g, SaturatedFat 10.1 g, Sodium 152.2 mg, Sugar 22 g

6 sweet potatoes, peeled and cut in 1-inch cubes
⅔ cup raisins
⅔ cup shredded coconut
½ cup white sugar
½ cup butter, melted and cooled
2 eggs, beaten
1 teaspoon vanilla extract
½ cup butter, melted and cooled
¾ cup brown sugar
⅓ cup all-purpose flour
1 cup chopped pecans

TROPICAL SWEET POTATO SALAD

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



Tropical Sweet Potato Salad image

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.

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

SWEET POTATO CASSEROLE WITH PECANS

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



Sweet Potato Casserole with Pecans image

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

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

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