top of page

Sweet Potato Salad

Prep Time:

30 Minutes

Cook Time:

15 Minutes


2 Servings



About the Recipe

This salad is a play on the classic potato salad. Instead of savoury flavours, this dish is seasoned to enhance the flavour of the sweet potato. I've always found this to be a favourite with children who might otherwise struggle to eat a salad dish that's put in front of them. I use Kewpie brand Japanese mayo here but any light mayo should make a good substitute.


370g sweet potato

80g cucumber

50g yellow pepper

40g frozen peas

40g raisins

5 tbsp kewpie mayonnaise*

a little pepper

1/2 tsp salt

some chopped chives for topping (optional)

*if you can't find kewpie mayonnaise, you can substitute another brand


peel and cut the sweet potato into bite sized pieces

quarter the cucumber lengthways, remove the seeds (this will prevent the salad from becoming watery) & slice thinly, then sprinkle 1/2 tsp of the salt over the cucumber. mix and set aside for 10 mins

cut and finely slice the pepper

put 3-4 cm of water in a pan, immerse the sweet potatoes, boil for 8-10 mins or until softened, then drain

in a smaller pan, bring 2-3 cm of water to the boil, then add & boil the peas for 3 mins

mash the sweet potato lightly in a bowl (you don’t want a puree, little bits and pieces of potato left in the mash is fine)

add the peas, pepper & raisins

using your hand, squeeze any excess water from the cucumber and add to the bowl

add the pepper & mayonnaise and mix together well

sprinkle with the chopped chives (optional)

bottom of page