Sweet Potato Salad


This side dish is colorful, refreshing and has a nice variety of textures. The flavors meld as the salad sits and the dressing has a chance to absorb, so it’s nice to make the day before if possible.

45 min
3 to 4 servings


Okinawan purple sweet potato (medium)
1 cup
corn (shucked, cut off cobb, canned or defrosted frozen)
1/2 cup
red bell pepper (sliced thin )
2 Tbsp
sweet onion (slivered)
1/4 cup
cilantro (chopped)
1 clove
garlic (minced or pressed)
3 Tbsp
avocado or other light oil
2 Tbsp
fresh lime juice
1 Tbsp
1/4 tsp
prepared mustard
1/4 tsp
salt (or to taste)
head soft-leaf lettuce (rinsed and drained well)
Prep Time:
15 min
Cooking Time:
30 min
Total Time:
45 min


Bake sweet potatoes at 375° until easily pierced with a knife. Cool, peel and cut into 1" cubes. Or alternately, peel, cut into cubes and steam until soft. 

In a large bowl, combine the corn, bell pepper, sweet onion and cilantro. Gently fold in the potatoes.

For the dressing, in a separate, small bowl, whisk together the garlic, oil, lime juice, honey, mustard, salt and pepper. Add to the salad and mix well. Serve on a bed of lettuce. 

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