Offbeat (Sweet) Potato Salad

During the school year, I happened to have a craving for potato salad around 1 am while I was studying. The funny thing is, I don’t like potato salad. The only solution I could think of was to use my sweet potatoes instead. I looked up a quick Mark Bittman video recipe and altered it to my ingredients. In terms of spices, Bittman only used salt and pepper. I added cinnamon, cumin and cayenne pepper.


4 Peeled or Unpeeled (but scrubbed) Sweet Potatoes

2 Cups Beans (I used Green Lentils)

1 Large Onion/Shallots





Dash of Cayenne Pepper

Spicy Chili Dressing:

1/2 Cup Olive Oil

Fresh Lime Juice (of 2 limes)

1 Hot Pepper (Serrano, Jalapeno, etc)

1 Clove of Peeled Garlic

Sprinkle of Salt and Pepper



1. Turn oven to 350-400 degrees, chop sweet potatoes into one inch cubes and slice onions and garlic.

2. Add Lentil beans to boiling water and boil for about 20-30 minutes till tender.

3. While the Lentils are cooking: toss uncooked potatoes with olive oil, and the seasonings of your choice, but be careful with the cayenne pepper. Put the potatoes on a tray in the oven and roast for about 30 minutes, till they are tender but not mushy

4. While the veggies and beans are cooking, combine the dressing ingredients in a food processor with the exception of the cilantro.

5. Once finished, combine the ingredients in a large boil and pour dressing on top. Finish up by mixing in a healthy heap of cilantro (which you can never get enough of), and enjoy this exciting, spicy, tangy, sweet, cinnamony, mayo-less variant of the potato salad.

Note to those who experiment: This recipe is very easy to change, I’ve subbed basil for cilantro, thrown in asparagus, roasted walnuts and all kinds of other things I can’t remember now. Just be confident that it’ll work out and taste great.

If you wanna see the original recipe and video, here it is:




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