Maison Cupcake

Home Cooking and Baking by Sarah Trivuncic

Sweet Potato Salad with Maple and Pecan

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It was spring when I first made this Ottolenghi sweet potato salad recipe yet it comes into its own for autumn.

Ottolenghi sweet potato salad recipe

It was one of my first adventures with the first Ottolenghi cookbook and although it has been sitting in my pending folder for ages I still crave it now. Fabulous served warm or cold, it would be suitable either for parties, dinner or lunchboxes. Eating sweet potatoes with their skins left on was a revelation and I urge you to try this Ottolenghi sweet potato salad recipe if you’ve not done so before. Better still, it saves time!

The time has flown since I went to a barbecue in Brighton earlier this year. In true food blogger style, everyone had brought a dish to the table and this Ottolenghi sweet potato salad recipe was my contribution. I had made this dish a few weeks previously and knowing that there were so many Ottolenghi fans amongst my friends I really couldn’t go wrong.

So are you ready for autumn yet? Do you love it or loathe it?

Print Recipe
5 from 1 vote

Sweet Potato Salad with Maple and Pecan

Vibrant salad combining American and Middle Eastern flavours.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Lunch, Main Meals, Salad, Side Dish
Cuisine: American, Middle Eastern
Keyword: ottolenghi salad, picnic salad, sweet potato
Servings: 4
Author: Ottolenghi

Ingredients

For The Sweet Potatoes

  • 850 g sweet potatoes
  • 3 tbsp olive oil
  • 35 g pecans
  • 4 spring onions roughly chopped
  • 4 tbsp flat leaf parsley roughly chopped
  • 2 tbsp coriander leaves roughly chopped
  • 1/4 tsp dried chilli flakes
  • 35 g sultanas
  • salt and pepper

For The Dressing

  • 4 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp sherry vinegar
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tsp grated fresh ginger
  • 1/2 tsp ground cinnamon

Instructions

  • The original recipe text is available in Ottolenghi The Cookbook.
  • Take a look at other Ottolenghi recipes previously featured on this site.
 
Ottolenghi sweet potato salad recipe

The original recipe text is available in Ottolenghi The Cookbook.

Take a look at other Ottolenghi recipes previously featured on this site.

Reader Interactions

Comments

  3. i do not loathe autumn – there is a lot i love about it, but i like holding on to summer a little longer. of course this has ottolenghi written all over it. looks sensational!

  4. This new site is really easy to navigate and I’m digging the brown and pink.

    I love autumn. Although I think the word Fall is nicer. After Spring, it’s my second favourite season. I love the leaves and the colours and the wrapping up warm but not the darker afternoons.

    Lovely colours in these photos – very autumnal.

  9. Love eating sweet potatoes with the skin on and I must confess that autumn is my favourite of all the seasons. Sad that I have to wait another 6 months to experience it again. :-/

  10. Sarah…just a quick one..du know where I can buy candy melts…for the pops…cos if i need to add a bit of colour to the pops i guess this is the only choice…since like i mentioned, food colour curdled the chocolate. The costa stirrers sound like a great idea..i think il be all creepy and go flick some the next time around ..haha

  12. Hi Sarah
    Your new site is looking amazing – and I adore this recipe. Sometimes I rate food on whether I would want to eat it at all times of day and night, and this one gets ten out of ten x

  13. @su-yin Yes it was months ago, before even FBC but I hope to see you again soon x
    @MrP Why thank you…. no tripod that day, just leaning over stuff on the table!
    @marisa Ah we are never happy are we – I wish it was spring!
    @nisha I emailed you separately but for benefit anyone reading here my suggestion is to try Wilton Food Colouring Gel instead of liquid, you can get it in Lakeland. I’ve never seen coloured candy melts in the UK though somewhere like Squires (mail order) may do them.
    @NQN Hello! I have felt terrible not commenting during August but I needed the space to finish my own “decorating”! Feels great to be back and thanks for visiting!
    @Charlie Thank you, that is such a compliment.

  14. Oh my goodness this is right up my street….I love sweet potato, must admit I haven’t cooked it with the skin on but I’m always looking for shortcuts, it’s a pain to skin isn’t it. Thanks for sharing, will definitely be trying it out. 🙂

  15. Thanks for the post. As much as I know that maple syrup + sweet potato will taste great, I’ve been put off buying maple syrup since it became insanely expensive in the UK a couple of years ago. I have yet to find a suitable substitute for it, so I’ll be sticking with rich honey for this, I think.
    For Nisha asking about Wilton candy melts; you can buy them online from Sugar Shack.