Best 4 Caribbean Sweet Potato Salad Recipes
Embark on a culinary journey to the sun-kissed islands of the Caribbean with our delightful Caribbean Sweet Potato Salad. This vibrant dish is a harmonious fusion of sweet, savory, and tangy flavors that will tantalize your taste buds. Sweet potatoes, roasted to perfection, are the heart of this salad, complemented by a symphony of fresh and flavorful ingredients. Crisp cucumber, juicy tomatoes, aromatic red onion, and the subtle crunch of celery create a refreshing medley of textures.
For a burst of sweetness, juicy pineapple tidbits are added, while the tangy zest of lime juice and the warmth of ground cumin add a delightful balance. Fresh cilantro, with its vibrant green hue, infuses the salad with a herbaceous aroma, while a sprinkle of toasted coconut adds a touch of tropical charm.
Two enticing variations accompany this classic recipe, each offering a unique twist on the original. The Spicy Caribbean Sweet Potato Salad kicks up the heat with the addition of jalapeño peppers, while the Curried Caribbean Sweet Potato Salad introduces a savory depth of flavor with the inclusion of curry powder.
Whether you prefer the classic version or are adventurous enough to try the spicy or curried variations, this Caribbean Sweet Potato Salad is sure to become a favorite. Its vibrant colors, delectable flavors, and the perfect blend of textures make it an ideal dish for potlucks, picnics, or a refreshing lunch at home.
CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
CARIBBEAN SWEET POTATO SALAD
Make and share this Caribbean Sweet Potato Salad recipe from Food.com.
Provided by Mandy
Categories Yam/Sweet Potato
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Place potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 5 minutes approximately
- Add the sweet potato, and cook about 8-10 minutes more or until potatoes are tender but still firm enough to hold their shape.
- Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander.
- Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, coriander, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Add cooled potatoes, to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
CARIBBEAN SWEET POTATO SALAD
A refreshing change from our regular salad. This is great tasting and has lots of veggies that look pretty together.
Provided by Miss Annie
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the Russet potatoes into a large saucepan, and cover with salted water.
- Bring to a boil, turn the heat down, and simmer for 10 minutes.
- Add the sweet potato, and cook about 15 minutes more, or until both potatoes are tender.
- Add corn kernels to the potatoes and cook another 30 seconds.
- Drain in a colander.
- Fill the saucepan with cold water, and drop vegetables into water.
- Cool for 5 minutes, and drain again.
- In a large serving bowl, whisk together mustard, lime juice, cilantro, and garlic.
- Slowly whisk in oil.
- Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion.
- Toss well.
- Serve at room temperature or chilled.
- Add the peanuts just before serving.
CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by Dave Smith
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 16
Steps:
- 1. Directions Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- 2. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- 3. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving. Kitchen-Friendly
Tips:
- Choose firm, brightly colored sweet potatoes for the best flavor and texture.
- Prick the sweet potatoes with a fork before baking to allow steam to escape and prevent them from bursting.
- Bake the sweet potatoes until they are tender when pierced with a fork, about 45 minutes to an hour.
- Allow the sweet potatoes to cool slightly before peeling and cubing them.
- Use a variety of fresh herbs and spices to add flavor to the salad, such as cilantro, parsley, thyme, garlic powder, and onion powder.
- Dress the salad with a tangy vinaigrette made with olive oil, vinegar, and honey.
- Serve the salad immediately or chill it for later.
Conclusion:
This Caribbean Sweet Potato Salad is a delicious and healthy side dish that is perfect for any occasion. With its vibrant colors and sweet and savory flavors, it is sure to be a hit with everyone at the table. So next time you are looking for a new and exciting salad recipe, give this one a try!
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