Sweet potatoes just make me smile with all their yummy goodness! Not only are they delicious and high in fiber, they are also loaded with Vitamins A, B-6, C, D, potassium, iron and magnesium. These little powerhouses are great for those who watching their weight or working toward lowering their blood sugar and insulin resistance.
The following recipe reminds me of Thanksgiving without the guilt and blood sugar spikes of a Sweet Potato Pie. It also doesn't have any wheat in it which makes it gluten-free friendly unlike all the pies that fill our Thanksgiving table!
Sweet Potato Pie Salad
Serves 4 | 1/2 cup serving
- 3 tablespoons coarsely chopped pecans
- 1/4 teaspoon pumpkin pie spice + 1/4 teaspoon pumpkin pie spice, divided use
- 1/4 teaspoon dark brown sugar
- 1 1/2 medium sweet potatoes (approximately 20 ounces total), peeled, cut into 3/4" chunks
- 2 teaspoons olive oil + 1 teaspoon olive oil, divided use
- 1/8 teaspoon salt
- 2 teaspoons very finely chopped shallots
- 1 teaspoon snipped fresh parsley
- Preheat oven to 425 degrees Fahrenheit
- In a small bowl, stir together pecans, 1/4 teaspoon pumpkin pie spice and brown sugar. Set aside
- Place the sweet potatoes in a single layer on a rimmed baking sheet. Drizzle with 2 teaspoons oil. Sprinkle with the salt and remaining 1/4 teaspoon pumpkin pie spice.
- Roast for 20 minutes, or until tender, stirring halfway through. Transfer to a medium serving bowl.
- Reduce the oven temperature to 350 degrees
- Spread the reserved pecan mixture on the same baking sheet. Dry roast in the oven for about 5 minutes, or until the pecans become just fragrant.
- Add the pecan mixture, shallots and parsley to the sweet potatoes. Toss gently. Drizzle with the remaining 1 teaspoon oil. Toss again. Serve at room temperature.
I have made this recipe with and without the parsley and shallots. It is delicious both ways!! Enjoy!