Refreshing Sweet Potato Salad

Total Time
Prep 10 mins
Cook 50 mins

This is a unique potato salad you can serve at a BBQ, or with Asian or Caribbean food. It looks beautiful, and has never failed to surprise anyone with its blend of flavors.

Ingredients Nutrition


  1. Preheat the oven to 400°F.
  2. Wash and pierce the potatoes all over, and bake in the oven for 40 minutes, or until tender.
  3. Mix the cilantro, lime juice, yogurt, honey/agave nectar, salt, and pepper in a small bowl. Chill.
  4. When potatoes are done and cool enough to handle, peel them and cut into cubes.
  5. In a large bowl, combine potatoes with bell pepper, celery, onion, and serrano pepper, then drizzle the chilled dressing on top. Mix well, chill, and then serve.
Most Helpful

4 5

A nice variation of potato salad. I peeled, diced and simmered the sweet potato until it was done, as did not want to use the oven just for this. I had no yogurt, so in the morning I took my kefir grains and dropped them into some heavy cream. By the time I got home, I had a lovely mascarpone-thick cream with a slight tang. I did use rather more red onion, as there were no hot peppers of any kind, and did add some red pepper flakes. The fresh pepper would have been a nice addition. This was served with hamburgers, and I have to say, I think I preferred it warm - it was not as appealing to me when I had it chilled this morning. That or at room temperature. Just a personal preference.

4 5

I enjoyed this using mayo and sour cream instead of yogurt. I loved all the veggies and served it warm.

4 5

This is a very nice potato salad. We absolutely love sweet potatoes and I especially enjoyed the use of yogurt and the agave nectar in this dish. The only change I made was to use minced jalapeno pepper and I used red bell pepper and less celery. Served at room temperature vs. chilled -- makes a great side to any meat dish especially bbq. Made for PRMR, November, 2013.