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Curried Sweet Potato Salad

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 6 to 8 (makes about 8.5 cups salad and 1 cup dressing) 1x


  • For the salad:
  • 2 pounds sweet potatoes, peeled, and cut into ¾-inch pieces (about 6 cups)
  • 2 cups coarsely chopped fresh spinach leaves
  • ½ cup raisins (brown or golden)
  • 2 ribs celery, sliced or chopped (about 2/3 cup)
  • ½ cup sliced almonds (plus extra for garnish)
  • 4 green onions, white and green parts, sliced
  • Creamy Curry Dressing:
  • 1 teaspoon orange zest
  • ½ cup water
  • 2 ounces raw, unsalted cashews (about ½ cup)
  • ¼ cup orange juice
  • 1 teaspoon curry powder
  • 1 medium clove garlic, sliced


  1. To start the dressing, zest the orange first before juicing it. Set the zest aside.
  2. Place all of the dressing ingredients, except the orange zest, into a blender and set aside for at least 15 minutes (so the cashews can soften).
  3. To make the salad, place the sweet potatoes into a soup pot and cover them with water. Bring to a boil over high heat, uncovered. Reduce the heat to medium-high, and cook until the potatoes are tender but not falling apart when pierced with a knife, about 10 to 15 minutes. Drain and rinse under cold water, and set aside.
  4. Once the potatoes have thoroughly drained, place them into a large bowl, along with the spinach, celery, raisins, almonds, and green onions.
  5. Blend the dressing ingredients until smooth. Stir the orange zest into the blended dressing with a fork (but don't blend it). Then stir the dressing into the salad. Serve warm or chilled, plain or topped with sliced almonds.


For a lower-fat dressing, substitute 3/4 cup of cooked white beans for the cashews.


  • Serving Size: 1/8 recipe, 1 cup
  • Calories: 236
  • Sugar: 13.1g
  • Sodium: 57mg
  • Fat: 7g
  • Saturated Fat: 0.8g
  • Carbohydrates: 41.6g
  • Fiber: 5.8g
  • Protein: 5.6g
  • Cholesterol: 0