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🍽️ Sweet Potato Salad with Maple Vinaigrette

384 kcal · 30 min · 4 servings

Ingredients

• 800 g sweet potatoes
• 25 g pecans (1 handful)
• 1 bunch spring onions
• 4 tbsp apple cider vinegar
• 1 tbsp maple syrup
• salt
• cayenne pepper
• 4 tbsp olive oil

Instructions

1. 1. Wash the sweet potatoes thoroughly.
2. 2. Place the sweet potatoes in a pot and cover them with water.
3. 3. Cook the sweet potatoes for about 25 minutes until they are tender but still firm.
4. 4. Roughly chop the pecans while the potatoes are cooking.
5. 5. Clean and wash the spring onions.
6. 6. Slice the spring onions into thin rings.
7. 7. Pour the vinegar into a bowl.
8. 8. Add the maple syrup to the vinegar.
9. 9. Add a generous pinch of salt.
10. 10. Add a generous pinch of cayenne pepper.
11. 11. Whisk the ingredients for the dressing well.
12. 12. Slowly whisk the oil into the dressing.
13. 13. Fold the sliced spring onions into the dressing.
14. 14. Drain the cooked sweet potatoes.
15. 15. Let the sweet potatoes steam dry.
16. 16. Let the sweet potatoes cool down to lukewarm.
17. 17. Peel the cooled sweet potatoes.
18. 18. Cut the sweet potatoes into cubes of about 1 cm.
19. 19. Lightly salt the sweet potato cubes.
20. 20. Toss the sweet potato cubes with the dressing.
21. 21. Sprinkle the pecans over the salad.
22. 22. Serve the sweet potato salad with maple dressing.

Nutrition per serving

• kcal: 384
• Protein: 4 g · Fett/Fat: 16 g · Carbs: 54 g