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Sweet Potato Salad garnished with almonds and spring onion

Sweet potato salad

Swap out white potatoes with this colourful sweet potato salad recipe. Add roasted unsalted almonds or other nuts for extra crunch.


Serves: 4

To prep: 10 minutes

To cook: 30 mins (+ cool for 20 minutes)

Difficulty: easy

Nutrition per serving

  • Energy: 880kJ

  • Protein: 3.1g

  • Total fat: 13.8g

  • - saturated fat: 1.8g

  • Carbohydrate: 17g

  • Fibre: 3.5g

  • Sodium: 173.4mg


2 small orange sweet potatoes, about 350g, peeled and cut into 2.5cm pieces

2 tablespoons extra virgin olive oil (optional: choose a garlic or chilli flavoured oil for some extra flavour)

1 teaspoon parsley, chopped finely

2 tablespoon roasted unsalted almonds, roughly chopped

¼ cup reduced fat coleslaw dressing

1 Spring onion, sliced


1 Preheat the oven to 180 °C and line a baking tray with baking paper.

2 Put the chopped sweet potato into a bowl, drizzle oil over and stir well to coat each piece. Place the oiled sweet potato on the baking tray and roast for 30 minutes until cooked through and lightly browned. Cool.

3 Mix together the chopped parsley, sliced spring onion and dressing.

4 Place the cooled cooked sweet potato in a bowl and coat well with the dressing. Serve sprinkled with chopped almonds.