Sweet Potato & Pecan Salad

I cannot find the original source for this recipe, but it is really yummy. The flavors blend SO magnificently here. Serves 12, so halve the recipe if you are only making it for a few people.

  • 1/4 cup olive oil
  • 2 T maple syrup
  • 3 T fresh lime juice
  • 2 t grated fresh ginger
  • 1 t curry powder
  • 6 lbs sweet potatoes, scrubbed, cut into bite-sized cubes
  • 1 c chopped green onions
  • 1 c chopped fresh cilantro
  • 1 c pecans, toasted & coarsely chopped
  • 1 c dried fruit (I used a mixed fruit bag)
  • Salt & pepper

Whisk together oil, syrup, lime juice, ginger, curry. Set aside. Boil/steam potatoes for 10 minutes until just tender. Transfer them to bowl to cool to room temp. Add rest of ingredients then toss with dressing. Let stand so flavors can mix well. Season with salt and pepper to taste.


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