United States Sweet Potato and Apple Salad with Maple Pecans

Shopping list

• 600 g sweet potatoes — peeled and cut into 2 cm chunks

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• 2 tbsp olive oil

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• 0.5 tsp sea salt

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• 0.25 tsp black pepper — freshly ground

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• 80 g pecans — halves

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• 2 tbsp maple syrup

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• 100 g rocket

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• 1 piece eating apple — cored and thinly sliced

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• 0.5 piece red onion — finely sliced

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• 1 tbsp cider vinegar

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• 1 tsp Dijon mustard

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• 3 tbsp olive oil — for dressing

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Step by step

1. 1

   Preheat the oven to 200°C (180°C fan).

2. 2

   Toss the sweet potato chunks with 2 tablespoons olive oil, salt and pepper; spread on a baking tray.

3. 3

   Roast for 25– 30 minutes, turning once, until tender and golden at the edges.

4. 4

   Meanwhile, toss the pecans with the maple syrup on a small baking tray and roast for 8– 10 minutes until sticky and toasted. Set aside to cool.

5. 5

   In a small bowl, whisk together the cider vinegar, Dijon mustard and 3 tablespoons olive oil.

6. 6

   Place the rocket, apple slices and red onion in a large serving bowl.

7. 7

   Add the warm roasted sweet potatoes and toss gently with the dressing.

8. 8

   Scatter the maple pecans over the top and serve immediately.