Sweet Potato & Pecan Salad with Lime Dressing

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

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!



Serving Size: Makes 4 serves

Number of Servings: 4

Recipe submitted by SparkPeople user CARLZIE85.