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
- 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).
- Into a large bowl combine the jalapeno peppers and green onions.
- 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).
- In a medium bowl, whisk together the mayonnaise, olive oil, mustard and raspberry vinegar.
- Pour the dressing over the salad and gently toss. Cover the salad and chill until ready to serve.
- Before serving, add some of the glazed pecans to the top of the salad.
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