![Toasted Hot Honey Pecan Sweet Potato Salad](https://cdn.statically.io/img/www.foodandwine.com/thmb/KYDgEsvaNNC4mH8W8FrsKtAOF-U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Roasted-Hot-Honey-Pecan-Sweet-Potato-Salad-FT-RECIPE0522-9f3e59fe10554563bc092e5c48a35296.jpg)
Ingredients
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1 cup water
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2 tablespoons granulated sugar
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¾ cup, plus 2 tablespoons apple cider vinegar, divided
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2 ¼ teaspoons kosher salt, divided
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1 medium-size (about 8 ounces) red onion, sliced (about 1 1/2 cups)
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2 pounds sweet potatoes, peeled and cut into 1/2-inch half-moons (6 cups)
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1 teaspoon smoked paprika
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½ teaspoon ground cumin
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4 tablespoons olive oil, divided
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3 tablespoons hot honey (such as Mike's Hot Honey)
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1 tablespoon whole-grain Dijon mustard
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¼ teaspoon black pepper
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½ cup chopped fresh flat-leaf parsley
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½ cup toasted pecan halves
Directions
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Preheat oven to 425°F. Stir together water, sugar, 3/4 cup of the vinegar, and 1 teaspoon of the salt in a small saucepan; bring to a boil over high. Reduce heat to medium-low; simmer, undisturbed, until sugar is dissolved, 2 to 3 minutes. Remove from heat. Place onion slices in a heatproof jar or bowl; carefully pour pickling mixture over onion, ensuring slices are fully submerged. Seal jar with lid, or cover bowl with plastic wrap; let stand at room temperature until ready to use.
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Toss together sweet potatoes, smoked paprika, cumin, 1 teaspoon of the salt, and 2 tablespoons of the oil in a large bowl until well combined. Arrange sweet potatoes in an even layer on a baking sheet. Roast in preheated oven until fork-tender, 20 to 25 minutes. Remove from oven, and set aside.
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Whisk together hot honey, mustard, pepper, and remaining 2 tablespoons vinegar, 1/4 teaspoon salt, and 2 tablespoons oil in a large bowl until smooth and combined. Drain pickled onion to measure 1/2 cup drained onion; reserve remaining pickled onion and pickling liquid in a sealed jar in refrigerator up to 1 month. Add sweet potatoes, parsley, and drained pickled onion to hot honey mixture in bowl; toss until evenly combined. Sprinkle salad with pecans, and serve.