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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Sweet Potato Salad with Pecans and Green Onions

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Sweet Potato Salad with Pecans and Green Onions Empty Roasted Sweet Potato Salad with Pecans and Green Onions

    Post by Lobo Tue 19 Jan 2016, 10:44 pm

    Roasted Sweet Potato Salad with Pecans and Green Onions Img20l
    Roasted Sweet Potato Salad with Pecans and Green Onions
    Roasted Sweet Potato Salad with Pecans and Green Onions Translucent
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    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 6
    This colorful roasted root vegetable salad is delicious alongside broiled steaks or oven-baked ribs. Use any variety of sweet potato you like, including the ones sometimes labeled “garnet yams,” which have a bright orange color and moist, sweet flesh.






    • 156

    Ingredients:


    • 3 lb. (1.5 kg) sweet potatoes
    • 2 Tbs. extra-virgin olive oil
    • 1/2 tsp. salt, plus more, to taste
    • 1/2 cup (2 oz./60 g) pecans
    • 1/3 cup (3 fl. oz./80 ml) fresh lime juice
    • 3 Tbs. maple syrup
    • 1/2 cup (1 1/2 oz./45 g) minced green onions, including tender
        green portions
    • 3 or 4 kale leaves, stemmed and leaves torn
    • Freshly ground pepper, to taste

    Roasted Sweet Potato Salad with Pecans and Green Onions Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Preheat an oven to 400°F (200°C).

    Peel the sweet potatoes and cut them into 1-inch (2.5-cm) chunks. Put them in a large baking pan, drizzle with 1 1/2 Tbs. of the olive oil, sprinkle with the 1/2 tsp. salt and stir to coat. Spread the sweet potatoes in a single layer and roast, stirring occasionally, until tender when pierced with a knife, 25 to 30 minutes.

    Meanwhile, in a dry fry pan over medium-low heat, toast the pecans, stirring, until fragrant and starting to brown, about 5 minutes. Pour onto a plate to cool.

    In a large bowl, stir together the lime juice, maple syrup and the remaining 1/2 Tbs. olive oil. Add the hot roasted sweet potatoes, the pecans, green onions and kale. Stir well and season with salt and pepper. Serve immediately, or let cool to room temperature and stir again before serving. Serves 4 to 6.

    Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
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