Best Curried Sweet Potato Salad Recipes

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Steps:

• Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
• Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

MAPLE CURRIED SWEET POTATO AND BLACK BEAN SALAD

Steps:

• For Salad Mixture: 1.Preheat oven to 450°F. 2.In a large bowl, toss together sweet potatoes, olive oil, salt, pepper and cayenne pepper. 3.Spread out on parchment-lined sheet pan and bake for approximately 20 minutes or until tender but still firm. 4.Remove from oven and set aside. 5.Meanwhile, roast red pepper on gas burner or under broiler in the oven. 6.Peel, seed, and dice roughly. For Salad Dressing: 1.Combine all ingredients except for olive oil. 2.Slowly drizzle in oil and mix well. 3.Season to taste. To Serve: 1.Combine the sweet potato mixture with red peppers, beans, green onions, and cilantro and toss with dressing. 2.Test for seasonings and enjoy. Note: Can be served warm or cold.

CURRIED SWEET POTATO SALAD

Steps:

• In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool.
• Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
• In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.

CURRIED CHICKEN AND SWEET POTATO SALAD

Steps:

• Put the first 4 ingredients into a plastic bag.
• Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
• Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
• Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
• Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
• While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
• Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
• Garnish with the reserved cilantro and serve immediately or refrigerate until required.

CURRIED SWEET POTATO SALAD

Steps:

• Prepare the potatoes: You can roast, boil, or grill the potatoes. Normally I roast them in a 425 degree oven for 30-40 minutes until tender. Add the avocado, roasted red peppers, tahini, red curry paste, and lime juice to a food processor. Pulse until a smooth paste is formed. Toss together the cooled potatoes, curry mixture, and cilantro. Refrigerate for 30 minutes before serving if possible.