Materials:

  • 2 sweet potatoes

  • 3 tablespoons of olive oil

  • 100 grams of pecan nuts

  • 4 fresh onions, cut into cubes

  • 4 tablespoons chopped parsley

  • 2 tablespoons chopped coriander

  • 1/4 teaspoon dried chilli flakes

  • 30 grams of sultanas raisins

  • salt and pepper

Materials For Vinaigrette:

  • 4 tablespoons of olive oil

  • 2 tablespoons of good quality syrup maple

  • 1 tablespoon vinegar balsamic vinegar

  • 1 tablespoon lemon juice

  • 2 tablespoons of orange juice

  • 2teaspoons of fresh cutted ginger

  • 1/2 teaspoon cinnamon

 

Directions:

Preheat the oven to 200 ° Celsius.

Cut the sweet potatoes in cubes, without peeling them, put them in a pan, pour them with olive oil, salt and pepper and mix well with our hands. Then bake them in the oven for about 30 minutes until they are soft.
In another pan, bake the pecans for 5 minutes. Remove them from the oven, and after they have cooled down, finely chop them.

To make the vinaigrette, lightly beat all the ingredients in a small bowl with a little salt and pepper. Try and set the spices if necessary.
When the potatoes are ready, transfer them to a large bowl while they are still warm. Add fresh onions, parsley, coriander, chili, pecan and sultana.

Pour the vinaigrette over and gently stir, then salt pepper.

Serve immediately or at room temperature.