Curried Sweet Potato Salad

Author Cathy Fisher’s Curried Sweet Potato Salad will be a delightful surprise at summer gatherings, picnics and barbecues. The recipe combines flavorful sweet potatoes with other traditional cold salad ingredients, then it is mixed in a stunning citrus-cashew-curry dressing.


  • Dressing
  • 1/2 cup raw, unsalted cashews
  • 1/2 cup water
  • 1/4 cup orange juice
  • 1 medium clove garlic, minced
  • 1 teaspoon curry powder
  • Salad
  • 2 cups fresh spinach leaves, coarsely chopped
  • 1/2 cup raisins
  • 1/2 cup almonds, sliced (plus extra for garnish)
  • 4 green onions, chopped
  • 3 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 large celery ribs, chopped
  • 1 teaspoon orange zest
  • PREP TIME 30
  • COOK TIME 10
  • Serves 6-8


  1. Place the 5 dressing ingredients into a blender and set aside so that the cashews can soften.
  2. In a soup pot, cover the diced sweet potatoes with water and bring to a boil. Cook for 8 to 10 minutes until potatoes are cooked through but still firm. Drain and rinse with cold water before transferring to a large bowl.
  3. Add the spinach, raisins, almonds, celery, and green onions to the bowl of potatoes.
  4. Blend the dressing ingredients until smooth. Stir the orange zest into the blended dressing (but don’t blend it).
  5. Pour the dressing over the salad and mix thoroughly but gently, so as not to overly smash the potatoes. The dressing may look like too much, but it will absorb nicely into the potatoes. Garnish with some sliced almonds and serve the dish right away to keep the potatoes warm or refrigerate for later.