Sweet potato salad with coriander oil and spicy yogurt

Sweet potatoes for me is one of those magical vegetables that cover the whole spectrum from sweet to salty, as a side dish or a meal on its own.
This recipe by Sam Linsell is one of the best sweet potato salads I’ve tried and a regular in my home. It’s healthy, it’s easy to make and it’s absolutely delicious!
Bon appétit!!!

You’ll need

  • 3 large sweet potatoes, washed and cut into wedges with skin on
  • 4 Tbsp olive oil
  • 2 Tbsp honey, optional (heated to make it easier to pour)
  • Pinch of dried chilli flakes, or to taste
  • salt & pepper
  • 3 spring onions trimmed and finely sliced (white and green parts)
  • 1/4 cup toasted pumpkin seeds
  • Coriander oil
  • 30g fresh coriander/cilantro
  • ¼ cup olive oil
  • 1 – 2 Tbsp water
  • 2 Tbs white or red wine vinegar
  • ¼ green chilly, deseeded
  • 2 cloves garlic crushed
  • Spicy lime yoghurt dressing
  • ½ cup Greek style yoghurt
  • 1 Tbsp Sriracha hot sauce, or to taste
  • 1 tsp fresh lime juice
  • salt and pepper to taste


  1. For the sweet potatoes. Pre heat the oven to 200°C.
  2. Place the potato wedges in a large bowl with the olive oil, honey (if using), salt, pepper and chilli flakes and toss to coat.
  3. Transfer onto a lined baking sheet that is big enough to spread them around.
  4. Roast for about 50-60 minutes until soft in the center and colored on the outside. Remove from oven
  5. For the coriander oil. Add all the ingredients (except the water) to a food processor and pulse until you have a thick sauce. Add water as required to thin it out to a drizzling consistency.
  6. For the spicy lime yogurt dressing
  7. Stir the sriracha and lime juice through the yoghurt and season to taste with salt & pepper.

Plating. Arrange the sweet potato wedges on a platter, drizzle over the coriander oil followed by the yogurt dressing. Sprinkle with toasted pumpkin seeds.

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