Go Back

Sweet Potato Salad

Course Vegetarian
Cuisine creole
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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 teaspoon 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.