Cozy Cameo: The Curious Curry Meets The Sweet Potato & Friends

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Just like people, certain ingredients are attracted to and naturally work well with one another. Their flavors are magnified and brought out that much more when paired with a complimenting food partner, and together, they create a truly delicious combination.

Curried Sweet Potato Salad

There’s something very vibrant about curry powder. A little bit goes a long way, and it’s colorful, spicy boldness seeks out and plays oh-so well with something sweet. It creates a warming effect and a splash of golden color, giving a dish an exotic flare. Paired together with roasted sweet potatoes, which are so gorgeously bright and almost creamy, sweetly nutty, toasted cashews and plump, golden raisins, this combo takes the concept of common “potato salad” and gives it a complete make-over. Makes it va-vavoom! Makes it an “I-never-knew-you-had-it-in-you, potato salad!” kind of potato salad.

Curried Sweet Potato Salad

Twists on some classic sides are just what this season’s ordered. Sweetness and spice together in this creamy-cool, lightly crunchy and satisfying salad makes for a natural partnership. They bring out one another’s unique qualities. Curry compliments sweet potato, and sweet potato responds with a smooch.

Taste what’s good and pass it on.


Curried Sweet Potato Salad

Curried Sweet Potato Salad with Cashews and Golden Raisins
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Curried Sweet Potato Salad ingredients: (serves 4)

4 sweet potatoes, peeled and cubed
2 tablespoons olive oil, plus 1 tablespoon for baking sheet
½ teaspoon yellow curry powder
• Pinch cinnamon
1 teaspoon salt
¼ cup toasted cashews
¼ cup golden raisins
2 ribs celery, diced
1 tablespoon fresh cilantro, chopped, plus 1 tablespoon for garnish


2 tablespoons mayo
1 tablespoon honey
¼ teaspoon yellow curry powder
• Pinch cinnamon
½ teaspoon salt
¼ teaspoon fresh pepper
1 tablespoon cider vinegar


-Preheat the oven to 400 degrees, line a baking sheet with foil, and drizzle with the 1 tablespoon of olive oil.

-In a medium sized bowl, toss together the peeled and cubed sweet potatoes, the 2 tablespoons of oil, the curry powder, the pinch of cinnamon and the salt, until well coated; turn out onto the oiled and foil-lined baking sheet, and bake for about 30 minutes until sweet potatoes are tender, but not too soft; remove and allow to thoroughly cool before dressing.

-Prepare the dressing by whisking all dressing ingredients in a small bowl until well combined, and once potatoes are cool, add the dressing, the cashews, the golden raisins, the celery and the cilantro to the potatoes and gently toss to coat; check and adjust seasoning, if necessary.

-Garnish each serving with a sprinkle of cilantro.

{ 9 comments… add one }

  • Natalie March 27, 2012, 9:19 am

    This looks amazing! Going to save it because I know my bf would love this!

  • kale @ tastes good to me! March 29, 2012, 8:15 am

    I love the warm colors of this hearty “va-vavoom!” salad! :)

  • Julia {The Roasted Root} March 29, 2012, 9:43 pm

    I absolutely agree about your assessment of certain ingredients attracting and accentuating each other. Your ingredient choice sounds perfect! Great texture, warm and sweet flavors and filling at the same time. Looks great, Ingrid!

  • Stephanie March 24, 2014, 9:18 am

    I just got all of the ingredients to make this tonight. It looks divine!

  • David S. Campbell November 26, 2015, 12:43 pm

    I’m not good at following recipes, but love using them as a starting point. This one provided the perfect inspiration for a version that subs ras el hanout for the yellow curry and cinnamon, and dried blueberries for the raisins…
    Try it, then congratulate yourself for giving me the basis.

    • The Cozy Apron November 28, 2015, 2:47 pm

      Hey, David! Awesome way to make this your own, and thanks so much for sharing!

  • Katy May 22, 2016, 11:53 am

    Oh, this looks spectacular!!! I was looking for a unique SP dish for a party! Thank you!

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