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    You are in: Home / Recipes / Caribbean Sweet Potato Salad Recipe
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    Caribbean Sweet Potato Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Miss Annie's Note:

    A refreshing change from our regular salad. This is great tasting and has lots of veggies that look pretty together.

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    Units: US | Metric


    1. 1
      Place the Russet potatoes into a large saucepan, and cover with salted water.
    2. 2
      Bring to a boil, turn the heat down, and simmer for 10 minutes.
    3. 3
      Add the sweet potato, and cook about 15 minutes more, or until both potatoes are tender.
    4. 4
      Add corn kernels to the potatoes and cook another 30 seconds.
    5. 5
      Drain in a colander.
    6. 6
      Fill the saucepan with cold water, and drop vegetables into water.
    7. 7
      Cool for 5 minutes, and drain again.
    8. 8
      In a large serving bowl, whisk together mustard, lime juice, cilantro, and garlic.
    9. 9
      Slowly whisk in oil.
    10. 10
      Mix in salt and black pepper.
    11. 11
      Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.
    12. 12
      Toss well.
    13. 13
      Serve at room temperature or chilled.
    14. 14
      Add the peanuts just before serving.

    Ratings & Reviews:

    • on July 20, 2009


      This was a really nice change of pace from mayonaisse based potato salads. At first I didn't think there was enough dressing but it was the perfect amount, nicely seasoning the salad. The only change I made was in the cooking time of both potatoes. Very refreshing and goes great with grilled meats or seafood. Thank you Miss Annie for sharing the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2008


      We used this recipe for a bridal shower...and it was wonderful. Beautiful and colorful, and the combination of flavors was great! We used a seedless cucumber. If you're going to make a large quantity, consider upping any spices.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2004


      This was quite unusual but turned out very well. Instead of slicing the onion, I coarsely chopped it. My husband thought he might like it better without the corn so I may leave that out next time. The mustard-lime dressing was definitely to our liking. The salad was very colorful and went well with the rest of my menu. Thanks Miss Annie, for sharing your recipe. It is a good one to serve when you want something out of the ordinary.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Caribbean Sweet Potato Salad

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.3
    Calories from Fat 141
    Total Fat 15.7 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 325.3 mg
    Total Carbohydrate 39.5 g
    Dietary Fiber 5.6 g
    Sugars 5.7 g
    Protein 6.8 g

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