Sweet Potato Salad Recipe With Curried Egg

This sweet potato salad recipe features eggs and is lightly curried - it works surprisingly well, and makes a nutritious and colourful side dish to go with a selection of summer salads. You could make this as a warm salad too for those chillier summer evenings.



Roasted sweet potatoes make a great salad ingredient as they taste really delicious cold. Their bright colour looks great against the greens and reds of our BLT salad.

sweet potato salad recipe www.creativelypaleo.com

Sweet Potato Salad Recipe with Curried Eggs - Nutritional Info

Sweet Potatoes are very good for you (learn more about all the ways they are good for you on our sweet potato nutrition page).

They provide an enomous amount of Vitamin A along with beta carotene, vitamin B6, potassium, vitamin C and manganese.

Eggs supply riboflavin, vitamin B12, phosphorus and selenium as well as being  great protein source.

Sweet Potato Salad Recipe - Ingredients - serves 4 - 6

  • 4 sweet potatoes, cubed and roasted
  • 1 tsp coconut oil
  • 4 eggs, boiled
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 2 tbsps mayonnaise
  • 1 tbsp chopped coriander (cilantro) leaves
  • salt and pepper to taste

Instructions

If you want to eat this salad cold then you will need to pre roast your sweet potatoes and pre boil your eggs.

  1. Preheat the oven to 200C.
  2. Peel the sweet potatoes and cut them into approximately 1 inch cubes.
  3. Put them into a baking tray along with a tsp of coconut oil, season with salt and pepper.
  4. Roast for for 20 - 30 minutes or until they are just starting to brown.
  5. Remove from the oven and leave to cool.
  6. Put the eggs in a pan and boil for how ever long you like to cook your eggs for -  we like hard boiled eggs, so usually give them 5 minutes before plunging them into cold water.
  7. Chop the eggs into quarters.
  8. In a small dish mix the cumin powder, paprika, salt, pepper, chopped coriander and mayonnaise together until well combined.
  9. Put the cold (or hot if you are making a warm salad) potatoes into a bowl, and add the chopped eggs.
  10. Carefully fold the mayonnaise mixture into the eggs and potatoes. 
  11. Check the seasoning and adjust according to taste.

You could easily serve this as a light evening supper, or you could combine it with a colourful selection of other healthy salads and perhaps a quiche, or meatloaf, for a lovely lunch buffet which would add interest through a variety of flavours, textures and colours, all of which would increase the nutrient load of your meal too. 


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