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 developed and reviewed.

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-inspired Christmas recipe (vegetarian), ready in about 40 minutes, pairs sweet potatoes, pecans, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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), peeled and diced into 1-inch cubes sweet potatoes
1 cup, roughly chopped pecans
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, chopped fresh parsley

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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.