Ingredients:

  • 1 lb sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 lb Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or honey
  • 1 clove garlic, finely minced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 1/3 cup toasted pecans

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and Yukon Golds with 2 tbsp olive oil, smoked paprika, salt, and pepper on a large sheet pan. Spread the potatoes in a single layer. Roast for 25 minutes until the edges are golden and the centers are tender when pierced.
  2. While the potatoes roast, whisk together the 1/4 cup olive oil, apple cider vinegar, Dijon, maple syrup, and garlic in a small jar.
  3. Slice your red onions and chop the parsley. Pro Tip: Soak the onions in ice water for 5 minutes to remove their harsh bite.
  4. Toast the pecans in a dry pan over medium heat for 3-5 minutes until they smell nutty and fragrant.
  5. Remove the potatoes from the oven and transfer them to a large mixing bowl while still hot.
  6. Pour half the dressing over the warm potatoes and toss gently. Note: This allows the potatoes to soak up the flavor as they cool.
  7. Add the red onions, parsley, and toasted pecans to the bowl.
  8. Drizzle the remaining dressing over the top and give it one final, gentle toss before serving.