Simple Sweet Potato Salad

"As the name says, a straightforward salad with a light citrus dressing. A nice accompaniment to grilled entrees."
photo by a user photo by a user
Ready In:
1hr 20mins




  • Preheat oven to 400°F
  • 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.
  • 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.
  • Combine the remaining ingredients in a large measuring cup. Whisk well.
  • Pour over the potato mixture and stir gently to coat, but avoid breaking up the potatoes.
  • If you like cilantro (I love it), add in a generous amount of leaves for color, aroma and flavor.
  • Serve at once, or refrigerate, covered, until ready to serve.

Questions & Replies

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  1. 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!
  2. 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.
  3. Quite outstanding, Kate! My husband bought white flesh sweet potatoes but I am assuming<br/>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.
  4. This was a really nice potato salad. Sometimes it's nice to have something a little different and this was great for something other than the usual. My oldest DD especially LOVED these. Thanks! :)


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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