Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

As the name says, a straightforward salad with a light citrus dressing. A nice accompaniment to grilled entrees.

Ingredients Nutrition


  1. Preheat oven to 400°F
  2. Rinse and dry the sweet potatoes. Wrap each with foil and bake until tender when pierced with a knife, about 40 to 60 minutes. Set aside to cool.
  3. When cool enough to handle, peel the potatoes and cut them into bite-size pieces and transfer to a large bowl. Add green onions and celery. Set aside.
  4. Combine the remaining ingredients in a large measuring cup. Whisk well.
  5. Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
  6. If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
  7. Serve at once, or refrigerate, covered, until ready to serve.


Most Helpful

Loved it! I peeled and cubed the raw sweet potatoes, tossed with 2 tablespoons olive oil and some salt, pepper and chili powder. Roasted at 400 degrees for about 45 minutes, cooled to room temperature and then added to the dressing mixture. I will be making this frequently...thanks for posting!

Crunchy Numbers March 20, 2011

This was out of this world! I doubled the lemon and roasted cubes of sweet potato with half the oil (saved the other half for the dressing). There is such a perfect balance of flavors here, including salty, sweet and tart. The soy sauce and sweet potatoes are a match made in heaven. This served 4 as a side dish for us.

Maito March 18, 2011

Quite outstanding, Kate! My husband bought white flesh sweet potatoes but I am assuming
for this recipe you meant the orange flesh ones, right? Regardless, it was good and easy to make. The sweet potatoes were served over a bed of arugula and baby spinach. The dressing is wonderful! Reviewed for Best of 2011.

COOKGIRl January 26, 2012

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