The City Magazine Since 1975

Sweet Potato Salad

October 2022
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3 sweet potatoes, peeled, quartered lengthwise, and sliced    into 1/2-inch-thick pieces (about 6 cups)
1 Tbs. olive oil 
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/2 tsp. red pepper flakes
1/4 cup lime juice
1 tsp. lime zest
1/2 cup Duke’s mayonnaise
1/2 cup sour cream
1/4 cup chopped cilantro 
1/4 cup sliced green onion 
2 tsp. freshly minced garlic
1 cup pomegranate seeds
2 cups baby arugula, spinach, or kale
Kosher salt & freshly ground pepper, to taste


Preheat the oven to 400°F. 

Toss the sweet potatoes with the oil and spices and spread evenly on a parchment-lined sheet tray. Roast until light brown, approximately 10 to 15 minutes. Remove from oven and let cool.

While the potatoes cook, place the lime juice and zest, mayo, sour cream, cilantro, green onion, and garlic in a bowl and stir until well combined.

Place the cooled potatoes in a mixing bowl and toss them with one cup of the dressing, pomegranate seeds, greens, salt, and pepper. Stored in an airtight container, the remaining dressing will keep in the refrigerator for up to five days.