Sweet Potato Salad with Avocado Aioli

Traditional potato salad gets a modern, sun-kissed makeover in this sweet potato remix.

This is a recipe idea that I had on my to-make list for over a year before finally testing it a few weeks ago. I'm slightly regretful that it took me so long to give it a shot because it's incredibly simple and seriously delicious. Requiring only 9 ingredients (s + p excluded) and a speedy 40 minutes, most of which is inactive kitchen time, this is a great dish to whip up in a pinch. It also packs a powerful punch of vitamin a, vitamin c, vitamin k, and potassium thanks to the sweet potatoes, avocado, and currants.

To make it, you'll steam sweet potatoes until they're firm-tender and toss them in a simple avocado aioli that's made by blending avocado, garlic, and sea salt in a food processor. Red onion, celery, pepitas, dried currants, and bit of fresh dill are also added to the mix to offer an appealing array of flavors and textures. If you want to prepare it ahead of time, I recommend steaming the sweet potatoes and chopping the other veggies the day before and waiting to make the avocado aioli until just before serving to keep it tasting fresh.

This salad makes a wonderful side dish but can also be enjoyed as an entrée thanks to the heartiness of the sweet potato. The tenderness of the sweet potato + the crunch of the celery + the chewiness of the dried currants = completely addictive. Not to mention the fact that it offers a bit of eye appeal thanks to those vibrantly-hued sweet potatoes. Check it out...

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Sweet Potato Salad with Avocado Aioli

To make this sweet potato salad with avocado aioli, you'll steam sweet potatoes until they're firm-tender and toss them in a simple avocado aioli that's made by blending avocado, garlic, and sea salt in a food processor. Red onion, celery, pepitas, dried currants, and bit of fresh dill are also added to the mix to offer an appealing array of flavors and textures. If you want to prepare it ahead of time, I recommend steaming the sweet potatoes and chopping the other veggies the day before and waiting to make the avocado aioli until just before serving to keep it tasting fresh. This salad makes a wonderful side dish but can also be enjoyed as an entrée thanks to the heartiness of the sweet potato. 

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 -6 as a side

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes (about 4 ½ cups)
• ⅔ cup finely-diced red onion (about ½ a small onion)
• 2 stalks celery, trimmed and finely diced
• ¼ cup raw pepitas
• 2 tablespoons finely-chopped fresh dill
• ¼ cup dried currants, optional
• 2 small avocados, pitted and peeled
• 1 tablespoon fresh lime juice
• 1 to 2 cloves garlic, to taste
• ¼ teaspoon sea salt or to taste
• Freshly ground black pepper, to taste

Instructions

• Steam the sweet potatoes for 20 to 25 minutes or until tender but not mushy. Add to a large mixing bowl along with the red onion, celery, pepitas, dill, and dried currants.
• Just before ready to serve, add the avocado, lime juice, garlic, and sea salt to a food processor. Process until smooth, stopping to scrape down the sides as needed. Pour over the salad, toss to coat, and season with sea salt and black pepper, to taste.

Notes

If you're making this for a gathering, you can make the salad ahead of time and prepare the avocado aioli just before serving. This salad is best enjoyed fresh as it doesn't hold up well in the refrigerator because of the avocado.