Once Upon A Thyme – Chili Sweet Potato Salad


Ever since tasting this chili sweet potato salad at our cousin’s Shabbat meal in Israel a few
months ago, we’ve been hooked. Although delicious on its own, sweet chili sauce gives sweet
potato a slight kick, mild enough for those who don’t like spice. Chock full of fiber and
antioxidants, sweet potatoes are a satisfying and nutritious food choice. Along with other orange-colored vegetables, sweet potatoes are rich in Beta Carotene and Vitamin A, which build our immune systems and support good vision. This salad is always quick to finish – so be sure to double for a crowd.

4 medium sweet potatoes
½ cup Canola oil
1 tbsp salt
3 cloves minced garlic
1 cup sweet chili sauce
2 tbs sesame seeds

½ cup craisins
Pumpkin seeds
Candied walnuts, chopped 

  1. Peel and cube sweet potato into ½ inch pieces
  2. Place in an oven-safe tray, add salt, drizzle evenly with oil.
  3. Cover and bake on 350 degrees Fahrenheit for 20 minutes. Uncover and bake on 400 degrees for another 15-20 minutes until outer edges become crisp. Remove from oven and let it cool.
  4. Meanwhile, mix sweet chili sauce, garlic, sesame seeds, and optional ingredients in a
    container. Add cooked sweet potato cubes and toss. Keep refrigerated until ready to serve.

Recipe, photo and styling by Adina Yaakov, Registered Dietitian Nutritionist. For more recipes visit www.OnceUponAThyme.Co


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