HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Potato & Candied Pecan Salad
Sweet Potato & Candied Pecan Salad

Sweet Potato & Candied Pecan Salad

with Avocado & Marinated Goat Cheese

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A feast for the eyes as well as the stomach, this salad is a true celebration of the sweet nuttiness that can be found in a savoury dish. Between creamy sweet potato and avocado, marinated goat cheese and crunchy candied pecans, you won’t be able to decide what to eat first!

Allergens:Tree NutsMilkSulphitesGlutenSoy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

sweet potato

2 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 unit


1 unit


1 tub

marinated goat cheese


½ tub

Dijon mustard


1 bag

mixed salad leaves

1 unit

rosemary panini

(ContainsGluten, SoyMay be present Milk, Sesame, Tree Nuts, Egg, Lupin)

1 clove


Not included in your delivery

olive oil

2 tbs

brown sugar

(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)

1 tbs


1 tsp

balsamic vinegar (or red wine vinegar)

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3040 kJ
Fat47.1 g
of which saturates11.8 g
Carbohydrate54.6 g
of which sugars20.9 g
Dietary Fibre0 g
Protein17.9 g
Cholesterol0 mg
Sodium805 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Place the sweet potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast for 20-25 minutes, or until tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!


While the sweet potato is roasting, heat a medium frying pan over a medium-high heat. Add the pecans and toast, stirring, for 3-4 minutes, or until fragrant. Transfer to a plate.


Return the frying pan to a medium heat and add the brown sugar, the water and a pinch of salt. Cook until melted and bubbling. Return the pecans to the pan and cook, stirring, for 2-3 minutes, or until the pecans are coated and the caramel has thickened. Transfer to a sheet of baking paper and set aside to cool.


Tear the rosemary panini into 1cm chunks. Finely chop the garlic (or use a garlic press). Place the panini and garlic on a second oven tray lined with baking paper. Drizzle generously with olive oil and season with a pinch of salt and pepper. Toss to coat, arrange in a single layer and bake for 5-7 minutes or until golden. While the croutons are baking, slice the cucumber into half-moons. Cut the avocado into 1cm cubes. TIP: Cut the avocado in its skin then scoop out the flesh using a spoon.


In a large bowl, combine the oil from the marinated goat cheese (3 tsp for 2 people / 1 1/2 tbs for 4 people), the Dijon mustard (see ingredients list), balsamic vinegar and honey. Season with a pinch of salt and pepper. Add the roasted sweet potato, cucumber, avocado, croutons and mixed salad leaves and toss to coat. TIP: Allow the sweet potato to cool slightly before adding to the salad to stop the leaves from wilting. TIP: Toss the salad just before serving to keep the leaves and croutons crisp.


Divide the salad between bowls. Top with the marinated goat cheese and the candied pecans.