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Sweet Potato Salad

Cook Time 15 mins
Total Time 15 mins
Course Salad, Side Dish, Snack
Cuisine Indian
Servings 2 servings


  • 1 large sweet potato ~250 grams
  • 2 tsp coconut oil
  • 1/2 tsp cumin seeds
  • 2-3 green chillies thinly sliced
  • 1 sprig curry leaves
  • 3/4 tsp rock salt
  • juice of 1 lemon
  • 2 tbsp grated coconut
  • 2-3 tbsp finely chopped fresh coriander
  • 1/4 cup roasted peanuts unsalted


  • To make the vegan Sweet Potato Salad, scrub and wash the sweet potato. Cut into a 1/2” dice.
  • In a pan, heat the coconut oil. Fry cumin seeds until it crackles. Saute green chillies, curry leaves for a few seconds and throw in the diced sweet potato. Toss on high heat for 2 minutes.
  • Reduce flame, add salt, mix well and cook for 3-4 minutes.
  • Cover the pan for faster cooking.
  • Add the lemon juice, coconut and coriander and combine well.
  • Coarsely crush the roasted peanuts in a mortar pestle or using a rolling pin. Sprinkle this over the salad and give it a final toss.
  • Serve warm. Plain yogurt makes a good accompaniment to this salad. For a vegan option, use coconut yogurt.


  • You can try this recipe using new potatoes instead of sweet potatoes. Please note that the cooking time for the diced potatoes will be somewhat longer.
  • Add a handful of cooked grains to this salad to make it a heartier meal.