Curried Sweet Potato Salad


  1. 2 tsp. Olive oil
  2. 3 large Sweet potatoes or yams, skin on, cut into ¾ inch cubes
  3. ½ cup non-fat Greek yogurt
  4. 1 Tbsp. Garam Masala paste
  5. 1 tsp. Dijon mustard
  6. 2 tsp. honey
  7. Salt & Pepper (to taste)
  8. ¼ of a large red onion, finely diced
  9. 1/3 cup dried cranberries
  10. ½ cup Cilantro, coarsely chopped
  11. 1/3 cup roughly chopped cashews, lightly toasted (optional)


  1. Add 1 and 2 into a large bowl. Use your hands to toss and evenly coat the sweet potatoes before adding to a baking sheet in an even layer.
  2. Bake in pre-heated oven at 350 F for 20 minutes.
  3. Change the oven settings to 450 F and allow potatoes to become golden brown (~10-12 minutes).
  4. In a large bowl, whisk together 3-8.
  5. Combine the warm sweet potatoes with the dressing and gently toss until well combined.
  6. Chill in the refrigerator ~1 hour.
  7. Garnish with 9,10, and 11 (as desired) and serve.
  8. Makes 5-6 servings.


  • Patak’s Garam Masala Curry paste is what we use for this recipe. You could substitute Garam Masala curry powder alternatively.
  • This delicious salad pairs wonderfully with a mixed greens salad and a protein of your choosing on the barbeque. It tastes great the next day!
  • For a larger serving, split the yield into 5 servings which will change the calories per serving to 210. The calories per serving below include the use of all garnishes (nuts, craisins, cilantro).

 Nutrient Content Per serving:


Nutrition Facts

Curried Sweet Potato Salad

  6 Servings

Amount Per Serving

  Calories 176.0
  Total Fat 5.9 g
  Saturated Fat 1.0 g
  Polyunsaturated Fat 0.8 g
  Monounsaturated Fat 3.2 g
  Cholesterol 0.0 mg
  Sodium 59.6 mg
  Potassium 186.2 mg
  Total Carbohydrate 27.3 g
  Dietary Fiber 3.1 g
  Sugars 7.3 g
  Protein 4.4 g