Sweet Potato Salad
A fresh take on a classic favorite—this delicious, easy-to-make recipe features our white sweet potatoes, packed with fiber, rich in vitamin A, and sustainably grown for goodness you can feel great about.
Recipe by: Candice Marie | Simplyhealthymama
Ingredients
Salad:
2 large White Single Sweets, sliced and diced
1/4 cup red onion, finely chopped
1/4 cup celery, diced
1/4 cup chopped pickles
Dressing:
1/4 cup Greek yogurt
2 Tbsp Dijon mustard
2 Tbsp lemon juice
1 clove garlic, minced
1 Tbsp fresh dill, chopped
Salt and pepper, to taste
Directions
Place the diced sweet potatoes in a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until fork-tender. Be careful not to overcook.
Drain and rinse with cold water to stop the cooking process. Set aside to cool.
In a separate bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, minced garlic, chopped dill, salt, and pepper until smooth.
In a large mixing bowl, pour the dressing over the cooled sweet potatoes, red onion, celery, and pickles and gently toss to combine.
Cover the bowl and refrigerate for at least 30 minutes.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
