Best 5 Sweet Potato Edamame Salad Recipes

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Immerse yourself in a symphony of flavors with Sweet Potato Edamame Salad, a delightful medley of textures and colors. Savor the tender-crisp sweet potatoes, the succulent edamame, the refreshing snap of red cabbage, and the sweet crunch of dried cranberries, all harmoniously combined in a zesty lime-tahini dressing. This wholesome salad offers a delightful balance of sweet, tangy, and savory notes in every bite. As an added treat, we've included two variations to satisfy every palate—a Vegan Sweet Potato Salad and a Spicy Sweet Potato Salad. Prepare to tantalize your taste buds with these vibrant and flavorful recipes.

**Recipe 1: Sweet Potato Edamame Salad**

* Cooking Time: 30 minutes
* Difficulty level: Easy
* Serving: 4-6

**Recipe 2: Vegan Sweet Potato Salad**

* Cooking Time: 35 minutes
* Difficulty level: Easy
* Serving: 4-6

**Recipe 3: Spicy Sweet Potato Salad**

* Cooking Time: 30 minutes
* Difficulty level: Medium
* Serving: 4-6

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST SWEET POTATO POTATO SALAD



The Best Sweet Potato Potato Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup chopped cornichons or relish
2 tablespoons whole-grain mustard
1 tablespoon honey
2 ribs celery, diced
Zest and juice from 1 lemon
1/2 small red onion, minced
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup white vinegar
1/2 cup mayonnaise
2 tablespoons minced fresh chives, plus more for garnish
2 tablespoons minced fresh parsley, plus more for garnish

Steps:

  • In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
  • Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
  • Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
  • Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

EDAMAME SALAD



Edamame Salad image

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Provided by Sonya

Categories     Salad     Beans

Time 1h45m

Yield 6

Number Of Ingredients 9

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  • Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  • Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  • Top edamame salad with sesame seeds and daikon radish before serving.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g

SWEET POTATO EDAMAME SALAD



Sweet Potato Edamame Salad image

Make and share this Sweet Potato Edamame Salad recipe from Food.com.

Provided by Svenska Kocken

Categories     Salad Dressings

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

5 large white potatoes
2 large sweet potatoes
2 small yams
1 1/2 cups edamame
1 small onion, diced
3 tablespoons mustard
3 tablespoons vinegar
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Boil potatoes and big sweet potatoes for about 25 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
  • Shock potatoes in ice-cold water -- set aside until you can easily handle them.
  • Boil yams (the small, American sweet potatoes -- not the true "yam") for about 7 minutes -- you want to just be able to get your fork in them, but not so soft that you would/could mash them.
  • Shock potatoes in ice-cold water -- set aside until you can easily handle them.
  • Steam Edamame until cooked (5 mins).
  • Shock Edamame in ice-cold water -- set aside until you can easily handle them.
  • Whisk together Mustard, Vinegars, EVOO, Salt and Pepper in a small bowl. Feel free to use your favorite mustard or vinegar (I use a spicy whiskey mustard and some lingonberry infused apple-cider vinegar) -- this is your dressing, it should be thick, but somewhat viscous so you can easily mix into your salad.
  • Cut white potatoes into 2 inch cubes (more or less), cut the sweet potatoes slightly smaller, and slice the yams thinly, dice onion finely.
  • Mix dressing into potatoes and onions, add edamame, and mix again -- chill for 2 hours, and eat.

SWEET POTATO POTATO SALAD



Sweet Potato Potato Salad image

Sweet potatoes and potatoes combine to make a different type of salad that will pleasantly surprise you.

Provided by GRAMZ

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

2 potatoes
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
  • Combine the potatoes, eggs, celery and onion.
  • Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 14.3 g, Cholesterol 100.8 mg, Fat 19 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 3.3 g, Sodium 480.7 mg, Sugar 2.2 g

SWEET POTATO AND EDAMAME HASH



Sweet Potato and Edamame Hash image

Make and share this Sweet Potato and Edamame Hash recipe from Food.com.

Provided by ratherbeswimmin

Categories     Ham

Time 56m

Yield 8 serving(s)

Number Of Ingredients 11

1 (8 ounce) package diced smoked lean ham
1 sweet onion, finely chopped
1 tablespoon olive oil
2 sweet potatoes, peeled and cut into 1/4-inch cubes
1 garlic clove, minced
1 (12 ounce) package uncooked frozen shelled edamame
1 (12 ounce) package frozen whole kernel corn
1/4 cup chicken broth
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Saute ham and onion in hot oil in a nonstick skillet over med-high heat 6-8 minutes or until onion is tender and ham is lightly browned.
  • Stir in sweet potatoes, and saute 5 minutes.
  • Add in garlic; saute 1 minute.
  • Stir in edamame and next 3 ingredients.
  • Decrease heat to medium; cover and cook, stirring occasionally, 10-12 minutes or until potatoes are tender.
  • Stir in salt and pepper.

Nutrition Facts : Calories 193.1, Fat 6.4, SaturatedFat 1.1, Cholesterol 8.5, Sodium 480, Carbohydrate 22.7, Fiber 4.2, Sugar 2, Protein 13.8

Tips:

  • Select firm and brightly colored sweet potatoes: Look for sweet potatoes that are free of blemishes and bruises. Brightly colored sweet potatoes, such as orange or purple varieties, often have a sweeter flavor.
  • Roast the sweet potatoes until tender: Roasting the sweet potatoes until they are tender not only enhances their flavor but also makes them easier to mash and combine with other ingredients.
  • Use fresh edamame: Fresh edamame has a sweeter and more vibrant flavor compared to frozen edamame. If using frozen edamame, thaw it properly before adding it to the salad.
  • Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, lemon juice, honey, and Dijon mustard to create a tangy and slightly sweet dressing.
  • Add a variety of textures: Incorporate different textures into the salad by adding crunchy elements like roasted nuts or seeds, creamy avocado, and tender greens.

Conclusion:

This Sweet Potato Edamame Salad is a delightful blend of flavors and textures that makes for a satisfying and nutritious meal. By following the tips and tricks mentioned above, you can easily create a delicious salad that is perfect for lunch, dinner, or even as a side dish. Experiment with different variations of the recipe to suit your taste preferences and dietary needs. Whether you're a vegetarian, vegan, or simply looking for a healthier alternative to traditional salads, this Sweet Potato Edamame Salad is sure to become a favorite in your recipe collection.

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