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Sweet Potato, Wild Rice & Georgia Pecan Salad



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2 cups cubed sweet potato (1" cubes)
3 tbsp. olive oil, divided
1/4 tsp. salt
1 garlic clove, minced
2/3 cup chopped Georgia pecans
1 1/2 cups uncooked wild rice blend
1/2 cup shredded carrots
1/2 cup finely chopped celery
1/4 cup dried cranberries or raisins
1/4 cup finely chopped red or sweet yellow onion
1/4 cup white wine vinegar
1 tsp. low-sodium soy sauce
1 tsp. grated orange peel
1/2 tsp. coarsely ground black pepper


  1. 1
    Preheat oven to 375°F.
  2. 2
    Place sweet potato cubes onto a baking sheet and toss with 1 tbsp. olive oil, salt and garlic. Roast 30-35 minutes, turning once with a spatula, or until potatoes are cooked through and begin to brown. Remove from oven and set aside (this can be done a day ahead).
  3. 3
    Place pecans in a foil pie pan and place in oven still warm from the potatoes. Turn off heat and let pecans toast in turned-off oven about 15 minutes, until they turn golden brown and smell fragrant. Remove from oven to cool.
  4. 4
    Cook rice; set aside to cool.
  5. 5
    In a large mixing bowl, combine sweet potatoes, pecans, rice, carrots, celery, cranberries and onion. Stir to mix well. Sprinkle vinegar, 2 tbsp. olive oil, soy sauce, orange peel and black pepper over salad mixture and stir so that salad absorbs dressing. Serve at once, or chill and serve later.

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cuisines North & South American
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