Sweet Potato Salad with Dill Vinaigrette Recipe @foodapparel

Sweet Potato Salad with Dill Vinaigrette

Course Salad, side
Cuisine Classic
Prep Time 20 minutes
Total Time 20 minutes
Author Christina Lakey


  • 2 inch medium yams peeled and diced into 1/2 cubes
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 4 green onions whites discarded, washed and green parts diced
  • 1 tablespoon large sprig of dill 1 dried, finely chopped
  • salt pepper, to taste
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds


  1. Bring a medium pot of water to a boil.
  2. Boil diced yams for 7 minutes. Do not cook any longer. (You want the yams to be cooked but still firm. If you go longer, they will mash and turn into mush when you mix them).
  3. Strain and rinse in cold water to stop cooking process.
  4. Set aside or place in fridge until completely cooled.
  5. In a small bowl, mix together olive oil, lemon juice, and honey. If needed, warm mixture slightly in microwave (about 15 seconds) to help blend together.
  6. When yams have cooled, add olive oil mixture. Toss to coat.
  7. Add green onions, dill, cranberries, and almonds. Toss to distribute evenly.
  8. Place in fridge for another 30 minutes to 1 hour, or until time to serve.

Recipe Notes

Dress it Up:
Top with 1/8 to 1/4 cup Parmesan or Feta cheese right before serving.
Change it Up:
Substitute cranberries in place of the pomegranate seeds.
Substitute pine nuts in place of the almonds.