sweet potato salad in a white bowl

Sweet potato salad

Swap out white potatoes for sweet potatoes and add nuts to create a colourful and tasty salad.
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  • 4
  • 10 minutes
  • 30 mins (+ cool for 20 minutes)
  • easy
Nutrition per serve
  • Energy 880kJ
  • Protein 3.1g
  • Total fat 13.8g
  • - saturated fat 1.8g
  • Carbohydrate 17g
  • Fibre 3.5g
  • Sodium 173.4mg


2 small orange sweet potatoes, about 350g, peeled and cut into 2.5cm pieces

2 tablespoons extra virgin olive oil (optional: choose a garlic or chilli flavoured oil for some extra flavour)

1 teaspoon parsley, chopped finely

2 tablespoon roasted unsalted almonds, roughly chopped

¼ cup reduced fat coleslaw dressing

1 Spring onion, sliced


1 Preheat the oven to 180 °C and line a baking tray with baking paper.

2 Put the chopped sweet potato into a bowl, drizzle oil over and stir well to coat each piece. Place the oiled sweet potato on the baking tray and roast for 30 minutes until cooked through and lightly browned. Cool.

3 Mix together the chopped parsley, sliced spring onion and dressing.

4 Place the cooled cooked sweet potato in a bowl and coat well with the dressing. Serve sprinkled with chopped almonds.

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Provider Acknowledgement

Dale Cook, APD

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