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A Scrumptious Summer Salad: Southwest Sweet Potato Salad with Glazed Pecans

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One of my fondest memories (of the eating variety) of one particular summer in the South was my first taste of sweet potato salad. I had simply died and gone to tuber heaven! When I opened my first restaurant with a southwestern theme, I fused southern sweet potato salad with our southwestern cuisine and the result was this dish! It still has that sweet and creamy southern base but now it also has a kick of the southwest!

I should also point out this goes absolutely perfect with any barbecue or grilled entree!

Ingredients needed to make Southwest Sweet Potato Salad with Glazed Pecans:

  • 2 sweet potatoes, peeled and cubed
  • 2 jalapeno peppers, stemmed, seeded and minced
  • 2 green onions, minced
  • 1/2 cup mayonnaise
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. Dijon-style mustard
  • 2 tsp. raspberry vinegar
  • 1 cup chopped glazed pecans


  1. Place the sweet potatoes into a pot of boiling salted water and cook until fork-tender (meaning the tines of the fork penetrate the potato with very little force).
  2. Into a large bowl combine the jalapeno peppers and green onions.
  3. Drain the sweet potatoes and add them to the bowl (the heat from the potatoes will naturally "sweat" the peppers and onions and make a much fresher tasting salad).
  4. In a medium bowl, whisk together the mayonnaise, olive oil, mustard and raspberry vinegar.
  5. Pour the dressing over the salad and gently toss. Cover the salad and chill until ready to serve.
  6. Before serving, add some of the glazed pecans to the top of the salad.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."



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