‘Inner Goddess’ Balsamic Glazed Sweet Potato, Pecan Salad.

By Jackie DeKnock  ,   

June 14, 2020

A delicious combination of flavours from sweet to savoury! The trick to making the perfect sweet potato salad is to make sure the potatoes aren’t overcooked!

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: Serves 4 to 6



½ cup balsamic vinegar

1 tablespoon maple syrup or raw, unpasteurized honey

2 teaspoons freshly cracked black pepper


3 cups sweet potatoes, about 2 large

½ cup red onion, finely chopped

1 red, orange or yellow pepper, cubed

¼ cup pecans, coarsely chopped and toasted

3 tablespoons parsley, coarsely chopped

½ cup baby spinach, coarsely chopped

2 tablespoons coconut oil

½ teaspoon Himalayan sea salt

⅛ teaspoon cayenne pepper

½ cup crumbled blue cheese or feta (or dairy-free alternative)


Black sesame seeds (white or brown Ok too)

A splash of love


In a small saucepan over medium high heat, bring the balsamic vinegar to a boil and cook until it is reduced by half, 20 to 25 minutes 20 Minutes. Don't put your face too close, it will make your eyes water...trust me! Stir in the honey and black pepper; remove from the heat and set aside.

Wash sweet potatoes but don’t peel. Cut into 1-inch chunks and place into a large saucepan, adding enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 3 to 5 minutes. 3 Minutes

Drain well, place in a bowl and toss with balsamic glaze, to taste (add more balsamic and maple syrup if you’d like more flavour). Once cool, stir in red onion, pepper, pecans, parsley and spinach.

Add oil, salt and cayenne. Toss with potatoes, then sprinkle with cheese and gently toss again. Garnish with sesame seeds.