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Foodist Approved: Sweet Potato Salad Recipe
Sweet Potato Succotash
With Spring right around the corner it’s time to bring back nourishing salads. And I’m not talking about uninspiring limp lettuce salads, but hearty, satisfying bowls of color. This creamy sweet potato salad stands on its own as a complete meal or pairs harmoniously with juicy burgers.
In our household we love to create side dishes whose leftovers can be transformed into work lunches. If you’re working 9-to-5, you need serious mid-day fuel to prevent that late afternoon slump (we all know that dreadful crash that leads to junk food snack attacks).
Thanks to the power combination of sweet potatoes, edamame, corn, and pepitas all tossed together in a rich yogurt-based dressing this salad will sustain you throughout the afternoon.
Sweet Potato Salad
Yield: serves 6
Ingredients
- 2 large (1.5 pounds) orange-fleshed sweet potatoes (yams), peeled, quartered
- 1 cup frozen, shelled edamame
- 1 cup frozen corn
- 1/2 cup plain whole milk yogurt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 red bell pepper, chopped
- 1/2 shallot, minced
- 1/2 cup chopped cilantro (or parsley)
- 1/3 cup pepitas (pumpkin seeds)
Preparation
Bring a large pot of water to a boil over high heat. Add the sweet potatoes and simmer until fork tender (but not mushy), about 20 minutes. In the last 3 to 4 minutes add the edamame and corn. Drain and set aside to cool.
In a large salad bowl whisk together the yogurt, oil, mustard, lemon juice, salt, and pepper. Add the red pepper, shallot, cilantro or parsley, and pumpkin seeds.
Allow the sweet potatoes to cool then chop into 1/2-inch cubes and add to the bowl along with the edamame and corn. Toss until well combined.
Taste and add more salt and pepper, if needed. Serve at room temperature or chill in the fridge until ready to serve.
Store leftovers in an airtight container in the fridge for up to 3 days.
Elyse Kopecky is a whole foods chef currently co-authoring a cookbook for runners, Run Fast Eat Slow, with Olympic marathoner and longtime friend, Shalane Flanagan. After 10 years working for Nike and EA Sports, Elyse decided to pursue her passion for talking and writing about food. She went to NYC to study culinary nutrition at the Natural Gourmet Institute and has taken cooking classes throughout Europe, Africa and Asia. Sign-up for sneak peeks of Shalane and Elyse’s book at runfasteatslow.com or follow along @ElyseKopecky.
My wife and I tried this earlier today. Not only was it delicious, it was also nutrients.
In the photo there appears to be tomato’s in the salad. I do not see them in the recipe. Can you elaborate? I will be trying this.
It’s the red pepper not tomato.
I was searching a fresh healthy spring time side dish to share with my family for our easter dinner.
This is it!’
Thank you!
This recipe is absolutely fantastic and I HIGHLY recommend it. It tastes fresh, healthy and is delicious and is great both at room temp and cold. I can’t have regular yogurt (food source to a sensitive baby) so I used plain vegan almond yogurt and the taste was phenomenal. I can’t wait to make this for my next gathering or picnic or well, anytime. Thank you for something new!!!!
Looks delicious. Can’t wait to try it.
@BlueBarnKitchen
Thank you! Nice recipe! Lately, I have been making cannabis-infused salads. They taste amazing and are very good for your health 🙂
I have already made sweet potato salad. It is tasty and healthy. I love this recipe. Thanks for sharing.
I use to buy vegetables and eggs from large box grocery stores. Now I only shop in higher end organic markets. The price difference is negligible but flavor and nutritional difference is huge.