Sweet potato salad with pecans

0.0 from 0 votes
Recipe by Damaris Beems Course: SaladCuisine: Arabic, Moroccan
Servings

4

Preparation

10

minutes
Cooking time

1

hour 

30

minutes
Total time

1

hour 

40

minutes

A salad that gathers softness, crunchyness, sweet, savory and a little spice. Beautiful in color and certainly also delicious as a meal salad to put on the table.

Ingredients

  • 4 sweet potatoes

  • 1 red onion

  • 2 cloves garlic

  • 1 red pepper

  • 4-6 dry figs

  • 100 gram Pecans

  • 3 table spoon agave syrup

  • 100 ml olive oil

  • 25 ml balsamic vinegar

Cooking time

  • Cut the sweet potatoes into pieces – with the skin on – and put them sprinkled with some olive oil in the oven at 200 degrees. About 40 minutes.
  • Cut the stem of the fig and then cut it into sixes.
  • Chop the red onion and red pepper.
    Roast the pecans in a dry frying pan. Then turn off the heat and pour them over with agave syrup and stir well.
  • When the sweet potato is cooked, let them cool well and then mix all the ingredients together.

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