Description
This smoky sweet potato salad is a flavor-packed side dish featuring creamy smoked paprika dressing, crunchy spiced nuts, and fresh herbs. It’s a perfect balance of sweet, savory, and tangy—a crowd-pleasing addition to any meal or gathering.
Ingredients
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1.5 kg sweet potatoes (peeled, halved)
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1½ cups mixed nuts (almonds, pistachios, macadamias)
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2 tbsp extra virgin olive oil
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2 tsp chopped rosemary
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½ tsp ground cumin
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½ tsp ground coriander
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2 tbsp chopped chives
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2 tsp chopped dill
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1 eschalot, finely chopped
Dressing:
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¾ cup whole-egg mayonnaise
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⅓ cup Greek-style yogurt
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1½ tsp smoked paprika
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3 tsp red wine vinegar (or white wine vinegar)
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3 tsp chopped fresh dill
Instructions
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Boil sweet potatoes for 10–12 minutes until tender. Cool.
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Roast seasoned nuts at 200°C for 6–8 minutes. Cool.
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Whisk all dressing ingredients until smooth.
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Toss sweet potatoes with dressing. Top with nuts, herbs, and eschalot. Serve.
Notes
- Best served slightly warm or at room temp.
- Add the nuts just before serving to keep them crunchy.
- Tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: Fusion, Vegetarian