Sweet Potato Salad

Recipe courtesy of Terry Walters, LLC

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Ingredients

4 medium sweet potatoes (about 6 cups diced)		1/4 cup walnut oil
Extra Virgin olive oil		2 teaspoons maple syrup
1 teaspoon coarse sea salt		2 teaspoons lime juice
2 stalks celery, chopped		1/2 cup chopped cilantro
1/2 red bell pepper, chopped		Sea salt and freshly ground pepper
1/2 small red onion, chopped		1/2 cup toasted chopped pecans

Total:

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1
Leaving skins on, dice potatoes into ½-inch cubes. Toss with just enough olive oil to lightly coat, sprinkle with coarse sea salt and bake 15-20 minutes or until soft. Remove from oven and cool.
2
In large bowl, combine celery, bell pepper and onion. In separate small bowl, whisk together walnut oil, maple syrup, lime juice, cilantro and sea salt and pepper to taste. Add cooled sweet potatoes, drizzle with dressing and fold to evenly coat all ingredients. Adjust seasoning to taste. Top with toasted pecans and serve.

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