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Sweet Potato and Pecan Salad Recipe

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This recipe for Sweet Potato and Pecan Salad, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Dyck
Added: Monday, September 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 C. diced sweet potatoes
2 celery stalks, sliced
1 firmly packed Cup celeriac (celery root) grated
2 scallions, sliced
3/4 C pecans, chopped
2 heads Belgian endive, separated
1 tsp. lemon juice
thyme sprigs, to garnish

Dressing:
5 tbs olive oil
1 1/2 tbs wine vinegar
1 1/2 tbs soft light brown sugar
2 tbs chopped thyme

Directions:
Directions:
Cook the sweet potatoes in a large pan of boiling water for 10-15 minutes, until tender. Drain thoroughly and let cool.

When the potatoes have cooled, stir in the celeriac, sliced celery stalk, scallions and pecans.

Line a salad plate with the endive leaves and sprinkle with lemon juice. Spoon the sweet potato mixture into the center of the leaves.

In a small bowl, whisk together the olive oil, wine vinegar, sugar, and thyme, then pour the dressing over the salad. Serve the sweet potato and nut salad immediately, garnished with fresh thyme sprigs.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min.
Personal Notes:
Personal Notes:
This is a "heart healthy" French salad. Celeriac is sometimes hard to find. It's not actually the root the stalk celery plant, but it's in the same family. It will be more commonly found in the fall and looks very gnarly, about the size of a softball. It will need to be peeled and, as the recipe notes, grated. It has a mild celery flavor and is very tasty.

 

 

 

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