Roasted Sweet Potato Salad With Pecans & Green Onions

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“In ‘Williams-Sonoma: Salad of the Day’”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Peel the sweet potatoes and cut them into 1-inch chunks.
  3. Put them in a large baking pan, drizzle with 1 ½ T oil, sprinkle with ½ tsp salt, and mix to coat.
  4. Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced with a knife, 25-30 minutes.
  5. Meanwhile, in a dry frying pan, toast the pecans over med-low heat, stirring until fragrant and starting to brown, about 5 minutes.
  6. Pour onto a plate to cool.
  7. In a large bowl, mix the lime juice, maple syrup, and remaining ½ T oil.
  8. Add the hot roasted potatoes to the lime juice mixture, along with the pecans, green onions, and torn kale.
  9. Mix well and season with pepper and additional salt.
  10. Serve at once, or let cool to room temperature and mix again before serving.

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