Sweet Potato Salad with Toasted Pecans
Step 1: Roasted Sweet Potatoes
4 medium sweet potatoes, cleaned and cut in 1/2 inch cubes
3 medium shallots diced
3 1/2 tbsp. vegetable oil
1 tsp. ground coriander
Pinch of cayenne pepper
Pinch of chili powder
Salt and pepper to taste
Toss all together and roast at 375o for 20 mins or until done.
Step 2: Roasted Pecans
1/4 c. pecan pieces
I egg white whipped
3 tbsp. Brown sugar
Salt to taste
Toss all together and toast for 10-12 mins.
Step 3: Dressing
2 tbsp. cider vinegar
1 tbsp. Dijon mustard
1 1/2 tbsp. honey
1/2 tsp. ground cumin
1/4 tsp. Smoked paprika
1/4 c. extra-virgin olive oil
Combine all ingredients together. Slowly emulsify oil in with other ingredients.
Step 4:
While potatoes are still warm, toss them in the vinaigrette. Garnish with toasted pecans.