*2 medium sweet potatoes, chopped into cubes
*1-3 tbsp. olive oil
*1-3 tbsp. apple cider vinegar
*1/4 cup roughly chopped pecans (or other nuts, e.g., hazelnuts, cashews, etc.)
*1/4 medium red onion
*1 tbsp. chopped parsley
*salt and cayenne pepper to taste
Peel and chop your sweet potatoes into cubes. Place in a pot and cover with cold water. Bring to a boil then simmer for 3-5 minutes (you want them soft but not mushy- pierce with a fork to test). Drain thoroughly then place in a bowl and gently toss in about 1 tbsp. of vinegar. Refrigerate.
Lightly toast the nuts while the sweet potatoes cool. When done, add the nuts, chopped red onion, and parsley to the sweet potatoes and gently mix. If you want to eat this cold, hold off on toasting and adding the nuts until the vegetables cool in the fridge. When cool, add the toasted nuts and prepare your dressing by mixing your oil, remaining vinegar, bit of salt and cayenne pepper. This is an estimate so adjust as needed. Add dressing to the salad, toss and serve.