Two distinct but nearly simultaneous occurrences led to the creation of this recipe.
On the same evening that I converted a serving of tandoori chicken (leftover from our favorite local Indian restaurant) into curried chicken salad, my mom brought up a recipe for curried potato salad during a phone conversation.
I had finished putting together the chicken salad – comprised of the previously mentioned chicken plus Greek yogurt, curry powder, mango chutney, raisins, and toasted cashews – and decided to catch up with my mom while the flavors melded together in the fridge.
| Name: | Curried Sweet Potato Salad |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 15 minutes |
| Cooking Time: | 25 minutes |
| Total Time: | 40 minutes |
| Servings: | 4 servings |
| Yield: | About 4 cups of salad |
At some point during almost all of our phone chats, either my mom or I bring up a recent dish we’ve made, restaurant we’ve been to, or recipe we’d like to make. I mentioned the chicken salad I had just put together, and my mom told me about a curried mango dressing for potato salad that immediately piqued my interest. I took the idea of curried potato salad and ran with it.
The recipe I came up with calls for a dressing very similar to the one I concocted for the curried chicken salad. Sweet potatoes sounded like an appealing main ingredient to pair with the slightly sweet & gently spiced yogurt dressing, and I tossed in plump raisins and fresh green onions to bring it all together. After photographing and digging in to the salad, I decided a bit of crunch would be a welcomed addition. I added some toasted cashews, which acted as a nice counterbalance to the chewy raisins and tender potatoes.
As is true with most potato salads, this Curried Sweet Potato Salad tastes best after having sat in the refrigerator for a while. Letting the salad mellow in the fridge allows the still warm potatoes to soak up all of the delicious flavors of the mango chutney yogurt dressing.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup dried cranberries
- 1/4 cup chopped toasted almonds
- 1/4 cup Greek yogurt
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- Zest of 1 lime
Instructions:
1. Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the Sweet Potatoes
In a large bowl, toss the diced sweet potatoes with olive oil, curry powder, cumin, coriander, salt, and pepper until they are well coated.
3. Roast the Sweet Potatoes
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for 25 minutes or until they are tender and slightly crispy at the edges. Be sure to toss them halfway through to ensure even cooking.
4. Prepare the Dressing
While the sweet potatoes are roasting, whisk together the Greek yogurt, honey, fresh lime juice, and lime zest in a small bowl. Adjust the sweetness and tanginess to your liking by adding more honey or lime juice if needed.
5. Assemble the Salad
Once the sweet potatoes are done, let them cool slightly. In a large mixing bowl, combine the roasted sweet potatoes, chopped cilantro, red onion, dried cranberries, and toasted almonds.
6. Add the Dressing
Pour the yogurt and lime dressing over the salad and gently toss until everything is well coated.
7. Serve and Enjoy
Transfer the Curried Sweet Potato Salad to a serving platter or bowl. Garnish with additional cilantro and lime zest if desired. Serve it warm or at room temperature and savor the exotic flavors!
Estimated Nutrition Per Serving
- Calories: 220 calories
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 1mg
- Sodium: 60mg
- Total Carbohydrates: 38g
- Dietary Fiber: 6g
- Sugars: 13g
- Protein: 5g
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