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Sweet Potato and Pecan Salad with Lime Recipe

If you're looking for a delicious and filling vegetable that is naturally abundant in antioxidants, look no further than the humble sweet potato.

Sweet potatoes are rich in a number of micronutrients, the most prominent of which are vitamin C and beta-carotene; both are powerful antioxidants that can significantly decrease your risk of experiencing cardiovascular disease, including diabetes, and various types of cancer, including colon cancer.

If your digestive tract is relatively healthy and you regularly eat healthy fats, your body can convert some of the beta-carotene found in sweet potatoes into vitamin A. And vitamin A can promote optimal immune system strength, a healthy digestive tract lining, optimal vision, and healthy skin.

Sweet potatoes are also abundant in manganese, copper, dietary fiber, vitamin B6, potassium, and iron.

Enjoy the many health benefits of sweet potatoes with the following mouthwatering dish.

Sweet Potato and Pecan Salad with Lime Recipe

Serves 4


2 medium sweet potatoes, scrubbed but unpeeled
1 medium red onion, thinly sliced
1 red bell pepper, seeded and cut into strips
1/2 cup pecan halves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
Small handful chopped fresh cilantro
Pinch of cinnamon (optional)


Preheat oven to 375 F (190 C). Cover the sweet potatoes with water in a large pot, bring to a boil, then simmer for 15 minutes. Drain, then slice sweet potatoes into 1/2 inch rounds.

Coat a large baking dish with 1 tablespoon of extra-virgin olive oil. Arrange the sweet potato rounds, red onion slices, and red pepper slices in the dish, and bake for 15 minutes or until all vegetables are tender.

While vegetables are baking, sauté pecans and cinnamon in 1 tablespoon of extra virgin olive oil over low heat for about 2 minutes.

Remove vegetables from oven. Drizzle fresh lime juice over them. Season with sea salt, to taste. Lightly toss with crispy pecan mixture. Let the entire dish cool down for about 10 minutes before serving. Garnish with fresh cilantro just before serving.

Enjoy this antioxidant-rich, healthy and delicious sweet potato and pecan salad with lime dish!


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Another way we like sweet potatoes is to cut them into pieces along with beets and onions - put into a oven dish with lots of basil and whole garlic cloves and then pour in coconut milk and bake. Yummy!


Sounds great! I like to bake sweet potatoes, beets and carrots in the oven tossed with olive oil and herbs. Then serve with black beans and quinoa. It's a comfort food dish I love on cold winter nights.


That sounds delicious Tina...

I enjoy baking sweet potatoes and then mashing them just as they begin to become tender ... then I mix in an avocado or two and some garlic and pepper. It's delicious alone, or as a dip! I save the skins to eat afterward as well..

All this talk of sweet potatoes reminded me that, years ago, I read about a very healthy indigenous group in northern Mexico that lived entirely on sweet potatoes and their leaves. I'd love to know more about this. Does anybody know who they are?

Not having an oven, I made this and ate it raw, substituting lemon for lime juice as that is all I had. Delicious!