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Sweet Potato Salad

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Vegetarian
Cuisine: creole
Servings: 8
Calories: 134kcal
Author: Felix


  • 1 large sweet potato peeled and quartered
  • 1 cup corn
  • 1 tsp. yellow mustard
  • 2 tbsp. fresh lime juice
  • 3 tbsp. chopped fresh chadon beni
  • 1 clove garlic minced
  • 3 tbsp. olive oil
  • ½ tsp salt optional
  • ¼ tsp. ground black pepper
  • 1 cucumber quartered lengthwise and chopped
  • ½ red onion or onion thinly sliced
  • ¼ cup finely chopped peanuts optional


  • Peel and cut the sweet potato into quarters. Place in a pot of salted water to boil for about 20 minutes. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
  • Cut the the cucumber lengthwise into quarters then slice. Set aside.
  • In a separate bowl whisk the mustard, fresh lime juice, chadon beni, garlic, salt and black pepper. Slowly whisk in the oil.
  • Cut cooled potatoes into 1 inch cubes. Add the dressing, corn, cucumber, and onion to the sweet potato. Toss well.
  • Serve at room temperature or chilled. Sprinkle with peanuts just before serving.


Calories: 134kcal | Carbohydrates: 16.6g | Protein: 2.7g | Fat: 6.9g