Thai-Inspired Sweet Potato Salad

Aromatic spice and coconut roasted sweet potatoes are dressed with a vibrant Thai-inspired fish sauce and citrus dressing infused with our fruity and fragrant Hawaiian chilis and accompanied by buttery avocado, juicy-sweet cherry tomatoes, fresh basil, and toasted macadamia nuts for a little island flare!

Taylor Pelton

Culinary Solutions


4 to 6 servings

Prep Time

15 minutes

Total Time

30 minutes



For the sweet potatoes: 


For the dressing: 


To assemble and serve: 



Step 1 

Preheat oven to 425°F with non-stick or foil-lined sheet pan inside. 


Step 2 

In a large mixing bowl toss sliced sweet potatoes with coconut oil, cumin, coriander, black pepper, and salt and then carefully transfer to pre-heated sheet pan. Roast for 15 to 18 minutes or until tender and slightly charred around the edges. 


Step 3 

In a blender, or in that same mixing bowl, combine lemon and lime zest and juice, fish sauce, chilis, agave, water, and salt, then fold in rinsed shallots. 


Step 4 

Toss sweet potatoes with dressing and avocado, cherry tomatoes, basil, and toasted macadamia nuts or arrange sweet potatoes artfully on a large serving platter and spoon over dressing and garnish with remaining ingredients. Serve immediately.  

Nutrition per serving: