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Kreamy Vegan

Okinawan Purple Sweet Potato Salad

Antioxidant
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Ingredients Method

Ingredients
  

Sweet Potato Salad Base
  • 1 cup Purple sweet potato
  • 2 tbsp Mayonnaise* * Can be substituted with plant-based yogurt to lower calories and boost antioxidant levels
  • 1 tbsp Mustard sauce
Toppings for Salad
  • 1/4 cup Cherry tomatoes
  • 1/4 cup Edamame
  • 1 tbsp Sliced almonds
  • 1 tbsp Sprouts D
  • 1 tbsp Onions Diced, optional

Method
 

Making Sweet Potato Salad Base
  1. Preheat the oven to 390°F or 200°C.
  2. Prepare purple sweet potatoes. Wash well.
  3. Place the sweet potatoes in the oven and cook for 40 minutes.
    You can also cook them quickly with a microwave. Poke some holes in the sweet potatoes and microwave them for 10 minutes.
  4. Check the sweet potatoes to see if they are soft and well cooked.
  5. Peel the sweet potato skin and mash them roughly with a fork.
  6. Add mayonnaise (or plant-based yogurt) and mustard to the mashed sweet potato. Mix well. The base is ready!
Adding Toppings
  1. You can add any kind of topping you like on top of this salad base. Some of the most popular ones are chopped onions, sliced almonds, and sprouts for texture. I also added edamame and tomatoes.
  2. You can serve the salad both ways: warm or cold. Enjoy!