Sweet Potato and Parsley Salad

Posted on December 15, 2016 by Rosy Cunningham

People who don't like the usual concoctions will appreciate the way sweet potatoes are prepared in this recipe. Both the dark orange ones- often sold as yams- and the light yellow sweet potatoes may be used. Bake or steam then in their skins, as you prefer but do not overcook them. A fruity, full-flavored olive oil does make a difference in this salad. 

This recipe serves up to 6 people so we recommend that you double, or even triple it for your holiday meal. 


6 cooked sweet potatoes (about 2.5 pounds each)

1 small onion, diced finely

1 medium celery rib, diced finely

1/3 cup of olive oil

1 lemon

2 teaspoons soy sauce 

1/2 cup coarse-chopped parsley

Leaves from 4-5 marjoram sprigs, chopped or 1 teaspoon crumbled dried marjoram

Salt and freshly ground pepper

1/2 cup freshly toasted cashew nuts (optional)

Peel the sweet potatoes, then cut them into 1/2-inch dice. Place them in a bowl with the onion and celery. Mix the olive oil, lemon juice, and soy sauce in a small bowl. Stir in the parsley and marjoram. Season the dressing with salt and pepper. Toss it with the sweet potatoes and adjust the seasoning. 

Just before serving, sprinkle the salad with the toasted cashew nuts. The salad may be served warm or at room temperature.