If you enjoy the creamy richness of sweet potatoes, you’ll love this simple but scrumptious recipe! The wealth of texture, flavor, and color of this dish comes from seamlessly combining sweet, savory, and tangy tastes of the roasted sweet potato, homemade pickled onions, hot honey dressing, and crunchy pecans. This sweet potato salad is comfort food at its best!
Prepare These Ingredients
For this amazing sweet potato salad, you’ll need:
- 1 cup of water
- Three-quarters of a cup and two tablespoons of apple cider vinegar – divided
- 2 tablespoons of granulated sugar
- 2 and one-quarter teaspoons of salt – divided
- 2 pounds (6 cups) of sweet potatoes – peeled and chopped into half-moons
- 1 medium red onion – sliced
- 1 teaspoon of smoked paprika
- 4 tablespoons of olive oil – divided
- Half a teaspoon of ground cumin
- 3 tablespoons of hot honey
- 1 tablespoon of whole-grain Dijon mustard
- Half a teaspoon of toasted pecans
- Half a cup of chopped flat-leaf parsley
- 1 quarter of a teaspoon of black pepper
Make Contrasting Flavors With Pickled Onions
Let the oven preheat to 450 Fahrenheit. In a saucepan, mix together sugar, water, three-quarters of a cup of apple cider vinegar, and one teaspoon of salt. Bring to a boil then reduce heat to medium-low. Leave it to simmer undisturbed for 2-3 minutes until the sugar dissolves. Remove from heat.
Put the onion slices in a heatproof jar and pour the pickling mixture over the onions. Make sure all slices are submerged before sealing the jar with a lid. Leave it at room temperature until it’s ready for use.
Time to Make the Sweet Potato Salad
Season the sweet potato slices with cumin, smoked paprika, a teaspoon of salt, and two tablespoons of olive oil. Arrange the sweet potatoes on a baking sheet in an even layer and bake for 20-25 minutes.
Combine the hot honey, two tablespoons of vinegar, mustard, pepper, two tablespoons of oil, and a quarter teaspoon of salt. Drain the pickled onion to fill half a cup. In a bowl, combine the sweet potatoes, honey mixture, and pickled onions. Sprinkle the sweet potato salad with parsley and pecans to serve.