Rum-Glazed Sweet Potato and Pecan Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Roasted sweet potatoes tossed with toasted pecans and a sweet rum glaze, served over mixed greens for a lively Caribbean-inspired salad. This Caribbean recipe, 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. 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 Caribbean cuisine 280 cal/serving

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Ingredients

2 cups sweet potatoes, peeled and cubed
1/2 cup pecans, roughly chopped
3 tbsp dark rum
2 tbsp brown sugar
2 tbsp olive oil
4 cups mixed salad greens
1 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

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.
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.
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.
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.