Sweet Potato Salad

  • Sweet Potato Salad

    Roast sweet potatoes or yams


    2 pounds sweet potatoes, peeled and cut into cubes

    1/2 Vidalia onion, finely chopped

    1 red pepper, seeded and finely chopped

    2 sticks celery chopped

    4 green onions, thinly sliced

    3/4 cup So Delicious coconut milk yogurt

    2 tablespoons orange juice

    1 teaspoon paprika flakes

    1/2 teaspoon ground cumin

    Salt and freshly ground black pepper


    1. Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

    2. Once the potatoes are cool, transfer to a large serving bowl and add the onion, celery, red pepper, and green onions.

    3. In a separate bowl, add the yogurt, orange juice, paprika flakes, cumin and salt and pepper, to taste.

    4. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to blend.


    Recipes by Kirti Singh

    Kirti Singh attends Bauman College of Holistic Nutrition and Culinary Arts. She is a mom to a 7 year old with autism and a 5 year old NT child.

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