Ingredients
2 ¾ pounds white-fleshed sweet potatoes (or orange, peeled and cut into 1-inch cubes)
1 teaspoon salt (for boiling water)
⅓ cup plain Greek yogurt
¼ cup light mayonnaise
1 tablespoon honey
½ tablespoon apple cider vinegar
1 teaspoon Sriracha (or more to taste)
2 stalks scallions, finely diced
Salt and black pepper, to taste
Instructions
-
Boil the Potatoes:
Add cubed sweet potatoes to a large pot, cover with water, and sprinkle in the salt. Bring to a boil and cook for 10 minutes, or until tender when pierced with a fork. Drain well and allow to cool for about 20 minutes. -
Prepare the Dressing:
In a medium mixing bowl, whisk together Greek yogurt, mayonnaise, honey, apple cider vinegar, and Sriracha until smooth. Add in the diced scallions and stir. -
Combine and Mix:
Once the sweet potatoes are cooled, gently fold them into the dressing until everything is evenly coated. -
Season and Chill:
Add a pinch of salt and pepper to taste. Refrigerate for at least 30 minutes before serving for the best flavor. -
Serve Cold:
Stir once more before serving and garnish with extra scallions or a sprinkle of smoked paprika if desired.
Notes
- Sweet Potato Options: White-fleshed sweet potatoes have a milder flavor, while orange ones are sweeter and richer in color. Both work great.
- Roasting Variation: For a slightly caramelized texture, roast the sweet potato cubes at 200°C (400°F) for about 25 minutes instead of boiling. Let cool before mixing.
- Add-Ins: Crispy bacon, chopped red bell pepper, or fresh herbs like cilantro or parsley make excellent additions.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days. Do not freeze.
- Make-Ahead Tip: Prepare the salad the night before serving — it tastes even better once the flavors blend overnight.
- Prep Time: 10 min
- Cuisine: American