Rum-Glazed Sweet Potato and Pecan Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes tossed with toasted pecans and a sweet rum glaze, served over mixed greens for a lively Caribbean-inspired salad. This caribbean-inspired caribbean ready in about 40 minutes pairs sweet potatoes, peeled and cubed, pecans, roughly chopped, dark rum 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 30 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled cubed sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and lightly browned.
  2. Step 2: While sweet potatoes roast, toast 1/2 cup roughly chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Remove from heat.
  3. Step 3: In a small saucepan over medium heat, combine 3 tbsp dark rum and 2 tbsp brown sugar. Simmer for 5 minutes until the mixture thickens into a syrupy glaze.
  4. Step 4: In a large bowl, combine 4 cups mixed salad greens, roasted sweet potatoes, and toasted pecans. Drizzle with 1 tbsp fresh lime juice and the rum glaze. Toss gently to coat and season with 1/4 tsp black pepper. Serve immediately.

Frequently asked questions

How long does Rum-Glazed Sweet Potato and Pecan Salad take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rum-Glazed Sweet Potato and Pecan Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pecans, roughly chopped from drying out.

Can I substitute ingredients in Rum-Glazed Sweet Potato and Pecan Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rum-Glazed Sweet Potato and Pecan Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rum-Glazed Sweet Potato and Pecan Salad?

Caribbean caribbean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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