Potato salad is a summer staple, this recipe for Curried Sweet Potato Salad is a exciting spin on the classic. The combination of roasted sweet potatoes and crunchy cashews is a match made in heaven, mingling with fresh coriander, curry powder and lime juice. Perfect to take along to the next summer bbq.

Curried Sweet Potato Salad

4 sweet potatoes, peeled and cut into 1/2 inch cubes
1 tbsp olive oil
1/2 tsp curry powder
salt and pepper

75g sultanas
75g toasted cashews
4-6 spring onions, sliced diagonally
small bunch of coriander

2 tbsp olive oil
1 lime, zest and juice
1 tsp agave syrup or honey
1/4 tsp curry powder, more to taste
pinch of cinnamon
salt and pepper

Preheat oven to 200C. Prepare sweet potatoes and place on a baking tray. Drizzle with olive oil and season with curry powder, salt and pepper. Roast for 15-20 minutes, or until tender, careful not to overcook.
In a large bowl, prepare the dressing. Add remaining ingredients, reserving a bit of coriander for garnish and combine well. Taste and adjust seasoning. Garnish with reserved coriander.

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