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Sweet Potato Salad

Published under: SaladSweet Potato


  • Sweet Potato – 1, peeled and diced
  • Baby Carrots – 1, halved
  • Tomatoes – 4
  • Celery Sticks – 4, chopped
  • Borlotti Beans – 225 gms, canned, drained and rinsed
  • Mixed Salad Leaves – 115 gms
  • Sultanas – 1 tblsp
  • Spring Onions – 4, sliced diagonally

For the Dressing:

  • Lemon Juice – 2 tblsp
  • Garlic – 1 clove, crushed
  • Plain Yogurt – 150 ml
  • Olive Oil – 2 tblsp
  • Salt and Pepper as per taste


  1. Bring a saucepan of water to the boil over a medium heat.
  2. Add the sweet potato and cook for 10 minutes, or until tender.
  3. Drain, transfer to a bowl and reserve until required.
  4. Cook the carrots in a separate saucepan of boiling water for a minute.
  5. Drain thoroughly and add to the sweet potato.
  6. Cut the tops off the tomatoes and scoop out the seeds.
  7. Chop the flesh and add to the bowl with the celery and beans. Mix well.
  8. Line a large serving bowl with the mixed salad leaves.
  9. Spoon the sweet potato and bean mixture on top, then sprinkle with the sultanas and spring onions.
  10. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  11. Pour over the salad and serve.

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