Sweet Potato Salad

13 35 275
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Sweet Potato Salad
Health Highlights


2 large potato Sweet potato (peeled, quartered)
1 cup Frozen edamame (soybeans)
1 cup Frozen yellow corn kernels
1/2 cup Plain yogurt, 2% M.F.
3 tbsp Extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp Lemon juice
1 tsp Sea salt, fine
1/2 tsp Black pepper
1 medium pepper(s) Red bell pepper (chopped)
1/2 medium shallot(s) Shallots (minced)
1/2 cup Cilantro (coriander) (chopped, or parsley)
1/3 cup Pumpkin seeds (pepitas)


Bring a large pot of water to a boil over high heat. Add the sweet potatoes and simmer until fork tender (but not mushy), about 20 minutes. In the last 3 to 4 minutes add the edamame and corn. Drain and set aside to cool.

In a large salad bowl whisk together the yogurt, oil, mustard, lemon juice, salt, and pepper. Add the red pepper, shallot, cilantro or parsley, and pumpkin seeds.

Allow the sweet potatoes to cool then chop into 1/2-inch cubes and add to the bowl along with the edamame and corn. Toss until well combined.

Taste and add more salt and pepper, if needed. Serve at room temperature or chill in the fridge until ready to serve.

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Per Portion

Calories 275
Calories from fat 136
Calories from saturated fat 22.2
Total Fat 15.1 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 9.0 g
Cholesterol 1.9 mg
Sodium 526 mg
Potassium 870 mg
Total Carbohydrate 28.8 g
Dietary Fiber 8.1 g
Sugars 11.2 g
Protein 9.9 g

Dietary servings

Per Portion

Meat Alternative 0.5
Milk Alternative 0.2
Vegetables 2.8

Energy sources