Sweet Potato Salad

This comforting Sweet Potato Salad transforms humble tubers into a vibrant, flavorful dish perfect for autumn gatherings or cozy weeknight dinners. By simmering the peeled sweet potatoes with water and a single cinnamon stick, you infuse the vegetables with a gentle, warm spice that enhances their natural sweetness without overpowering them. The result is a tender, moist salad with a delicate aroma that feels both rustic and refined. It serves beautifully as a light side dish alongside roasted meats, or as a standalone vegan main course. The simplicity of the ingredients allows the quality of the sweet potatoes to shine, making this a reliable recipe that delivers consistent, delicious results every time.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 257.0

Dietary: Diabetic, Gluten-free, Vegan, Vegetarian

Description

This comforting Sweet Potato Salad transforms humble tubers into a vibrant, flavorful dish perfect for autumn gatherings or cozy weeknight dinners. By simmering the peeled sweet potatoes with water and a single cinnamon stick, you infuse the vegetables with a gentle, warm spice that enhances their natural sweetness without overpowering them. The result is a tender, moist salad with a delicate aroma that feels both rustic and refined. It serves beautifully as a light side dish alongside roasted meats, or as a standalone vegan main course. The simplicity of the ingredients allows the quality of the sweet potatoes to shine, making this a reliable recipe that delivers consistent, delicious results every time.

Ingredients

2 quart Water
1 Stick, 3" Cinnamon
2 pound Sweet potatoes, peeled

Directions

1
Peel the sweet potatoes and cut them into 1-inch cubes for even cooking.
2
Place the water and cinnamon stick in a large pot and bring to a boil over high heat.
3
Add the cubed sweet potatoes to the boiling water.
4
Reduce heat to medium-low and simmer uncovered for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
5
Drain the potatoes in a colander, discarding the water and cinnamon stick.
6
Transfer the warm potatoes to a serving bowl and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 257.0kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 95.6mg4%
Total Carbohydrate 65.7g22%
Dietary Fiber 20.1g81%
Sugars 10.1g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For added flavor, toss the warm potatoes with a drizzle of olive oil and a sprinkle of sea salt after draining.

This salad tastes great warm or at room temperature. It can be stored in an airtight container in the refrigerator for up to 3 days.

If you prefer a stronger spice profile, add a pinch of ground nutmeg or ginger to the simmering water.

Ensure the sweet potatoes are cut into uniform sizes so they cook evenly.

Keywords: sweet potato, salad, cinnamon, vegan, diabetic friendly, simmered, side dish, autumn, healthy, root vegetable, simple, warm salad, plant based, gluten free, easy dinner, spice infused, comfort food, side, nutritious, family meal

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-salad/