Cinnamon-Spiced Sweet Potato and Pecan Salad

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm salad of roasted sweet potatoes tossed with toasted pecans and a cinnamon-maple dressing, blending comforting flavors ideal for a Christmas side. This American Christmas recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, pecans, and maple syrup for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 280 cal/serving

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Ingredients

3 medium (about 1.5 lbs) sweet potatoes, peeled and diced into 1-inch cubes
1 cup pecans, roughly chopped
3 tbsp maple syrup
1 tsp ground cinnamon
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tbsp apple cider vinegar
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 400°F. Toss 3 diced sweet potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and edges start to caramelize.
Step 2: While the sweet potatoes roast, toast 1 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly browned. Remove from heat.
Step 3: In a small bowl, whisk together 3 tbsp maple syrup, 1 tsp ground cinnamon, and 1 tbsp apple cider vinegar until smooth.
Step 4: Transfer the roasted sweet potatoes to a large bowl, add the toasted pecans and 2 tbsp chopped fresh parsley, then pour the maple-cinnamon dressing over the salad.
Step 5: Toss gently to coat all ingredients evenly and serve warm or at room temperature.