Crispy Sweet Potato Salad with Brie and Pecans
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Vegetable peeler
- Baking sheet
INGREDIENTS
- 1 head romaine lettuce hearts
- 1 cup arugula leaves
- 1 medium sweet potato
- ½ cup fresh raspberries
- ¼ cup raw pecans
- 1.25 ounces/35 grams Brie cheese, 4 thin slices
Dressing:
- Juice of 1 lemon or lime
- 1 teaspoon Dijon mustard
- 2 garlic cloves, pressed
- 1 teaspoon honey or date syrup
- 1 tablespoon olive oil
- Salt and black pepper, to taste
INSTRUCTIONS
- Preheat the oven to 355°F (180°C).
- Peel the sweet potato using a vegetable peeler into long, thin ribbons. Spread them on a parchment-lined baking sheet, mist lightly with cooking spray, and bake for 20 minutes, until crisp and lightly golden.
- Meanwhile, toast the pecans in a dry skillet over medium heat for 4–5 minutes, shaking occasionally, until fragrant and golden. Remove from heat and let cool.
- If desired, lightly scorch the Brie slices with a kitchen torch until just melted at the edges.
- In a small bowl or jar, whisk together the lemon juice, mustard, garlic, honey or date syrup, olive oil, salt, and pepper until emulsified.
- Arrange the romaine, arugula, raspberries, toasted pecans, crispy sweet potato, and Brie in a large bowl or serving platter. Drizzle with the dressing just before serving and toss gently to combine.
FAQ
How can I make this crispy sweet potato salad vegan?
Omit the Brie cheese or replace it with a plant-based cheese that has a soft, creamy texture, such as cashew-based Brie or almond cheese. In the dressing, use date syrup instead of honey to keep it fully plant-based. Ensure the sweet potato is baked with olive oil or a neutral vegetable spray. The rest of the ingredients—romaine, arugula, fruit, and pecans—are naturally vegan.
What wine pairs well with the crispy sweet potato salad?
A crisp, unoaked white wine such as Sauvignon Blanc or a dry Riesling pairs beautifully with the crispy sweet potato salad. These wines offer bright acidity and citrus notes that complement the lemony dressing and fresh fruit, while balancing the richness of Brie and the sweet earthiness of the roasted sweet potato ribbons. For a red option, a light Pinot Noir with subtle fruitiness works well without overpowering the salad’s delicate flavors.
Can I use different fruits in the crispy sweet potato salad?
The fruit in this crispy sweet potato salad can be substituted based on seasonality or preference. Raspberries work well for their tartness, but sliced strawberries, blueberries, blackberries, or even diced mango or pear can be excellent alternatives. The goal is to add a juicy, sweet-tart contrast to the rich Brie and the earthy sweetness of the baked sweet potato ribbons. Whatever fruit you choose, make sure it’s fresh and not overly watery to avoid sogginess in the crispy sweet potato salad.
What’s the best way to keep the sweet potato crispy?
Peel it into very thin ribbons using a vegetable peeler and bake it in a single layer on a parchment-lined baking sheet. Avoid overcrowding the pan, as that will cause steaming instead of crisping. Use a light spray of oil, not too much, and bake at 350°F/180°C for about 20 minutes, flipping halfway if needed. Add the ribbons to the salad just before serving so they don’t absorb moisture from the greens or dressing.
Can I prepare the salad in advance?
You can prep the components of the crispy sweet potato salad ahead, but for best texture and flavor, assemble it right before serving. The lettuce, arugula, and fruit can be washed and dried in advance. The sweet potato ribbons can be baked earlier in the day but should be stored in an airtight container at room temperature to keep them crisp. The dressing can be mixed and refrigerated for up to 2 days. Combine everything only when ready to eat to preserve the salad’s crisp and fresh qualities.
How should I store leftovers of the crispy sweet potato salad?
Leftovers should be stored in an airtight container in the refrigerator for up to 1 day. However, note that the sweet potato ribbons will lose their crisp texture once exposed to moisture from the greens and dressing. To avoid sogginess, you can store the salad components separately—especially the sweet potato—and assemble individual portions when ready to eat. The dressing can be kept in a jar for up to 2 days and should be shaken well before using.
What type of mustard works best for the dressing?
Dijon mustard is ideal because of its smooth texture and balanced tanginess, which complements the lemon juice and honey without overpowering the other flavors. You can also use whole grain mustard for added texture and a slightly earthier flavor. Avoid overly spicy or strongly flavored mustards that might clash with the delicate balance of the salad’s ingredients.
Can I roast the sweet potato ribbons instead of baking them?
Roasting the sweet potato ribbons at 400°F (200°C) for about 15 minutes can yield a crispier, slightly caramelized result for the crispy sweet potato salad. Spread the ribbons in a single layer on a parchment-lined sheet and turn them halfway through roasting. Roasting intensifies the natural sweetness and adds a subtle crisp edge but requires close attention to avoid burning the thin ribbons. Baking at a lower temperature is gentler and easier to control but roasting is a great alternative.
