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Asian Sweet Potato Salad

This easy to make sweet potato salad is a showstopper for your next backyard BBQ or potluck. Be sure to let people know there are peanuts in this dish.
Servings 6
Author Paula Shoyer


  • 2 pounds (1 kg) sweet potatoes, peeled and cut into 3-inch (7.5-cm) chunks
  • 1/4 cup (60g) natural, smooth peanut butter
  • 1/4 cup (60ml) boiling water
  • 1 tablespoon Tamari soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon honey
  • 1/4 teaspoon rice vinegar
  • 2 tablespoons chopped cilantro
  • 2 pinches cayenne pepper
  • 2 scallions ends trimmed, sliced
  • Black sesame seeds optional
  • 2 tablespoons chopped roasted peanuts


  1. In a medium saucepan, bring 8 cups (2L) water to a boil over medium heat. Add the sweet potato chunks and cook until barely fork-tender, about 15 minutes. Be careful not to overcook. Drain and let cool completely.
  2. Meanwhile, prepare the dressing. Measure the peanut butter in a 2-cup (500-ml) glass measuring cup. Add the boiling water, and stir or whisk to dissolve the peanut butter in the water. Add the tamari, sesame oil, honey, rice vinegar, cilantro, and cayenne pepper. Whisk well.
  3. When the sweet potatoes are cool, cut them into 1-inch (2.5-cm) cubes and place them in a medium serving bowl. Add the dressing and mix gently. Sprinkle the scallions and sesame seeds or chopped peanuts on top, if you like, and serve.

Recipe Notes

PREP TIME: 10 minutes
COOK TIME: 15 minutes
ADVANCE PREP: May be made 2 days in advance