Yet another ode to the sweet potato. I’m a little intense about my love for these tubers. I’ve already shared several recipes in which this little guy is the superstar, but I just can’t seem to curb my enthusiasm. Something about orange just gets me…butternut squash, pumpkin, yams, oh my!
This is another pre-Thanksgiving recipe I meant to post in the week leading up to the big day, but we only just got Internet in our apartment and thus it was delayed. Never you mind, though — this recipe is great for lunch or a side dish any time of the year! With the bright tang of a mustard vinaigrette to compliment the mellow sweetness of the potato, it is hearty and refreshing.
My favorite part of this recipe has to be the pecans. Down here in west Texas, we’re known for our pecans. In fact, as we were looking for houses, most were advertised as having mature pecan trees in the yards, ready to be harvested. We don’t have any trees of our own but there are plenty of locals willing to sell theirs to us at a reasonable price. If you’re able, try to find local pecans for this dish. They are sweeter, more tender, and just downright delicious.
Sweet Potato Salad
2 large sweet potatoes
a handful of chopped green onions
2 strips bacon/proscuitto/canadian bacon
1 c. chopped pecans
Scrub and trim the sweet potatoes. Dice into small cubes and toss onto an oiled tray. Bake at 350 degrees for about 45 minutes, or until tender and beginning to brown. Set aside to cool.
Chop green onions and break up the goat cheese in separate bowls. (The onions can be a little strong, so wait until the last minute to combine them with the other ingredients.) Chop pecans and set aside. While potatoes are roasting, fry up the bacon until crisp. Or, if you use proscuitto or canadian bacon, you can finely chop and add into the salad “cold.” Regardless, you’ll want to dice your protein into small bites to spread out the salty goodness.
Once the separate ingredients are finished, toss together in a large bowl with a generous coating of mustard vinaigrette. Serve over salad greens or with some soup for a nice lunch.
1 Tbsp. grainy mustard
2 tsp. champagne vinegar (red wine vinegar is also good)
3 Tbsp. extra virgin olive oil
sea salt and black pepper
Whisk all ingredients together and pour over salad. A sweetener is not needed in this recipe — it should be plenty tangy to balance the sweetness of the potatoes and pecans.