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!


For the sweet potatoes:

  • 1 1/4 pounds sweet potatoes (look for the skinny varieties that will slice neatly into 1/4-inch rounds; garnet yams and/or Japanese sweet potatoes will also work well)
  • 2 tablespoons liquid coconut oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon fresh cracked black pepper
  • 1/4 teaspoon kosher salt

For the dressing:

  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 tablespoon + 2 teaspoons fish sauce
  • 1 to 3 Hawaiian chilis
  • 2 tablespoons agave syrup
  • 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1 shallot, sliced thin and rinsed in cold water until crisp

To assemble and serve:

  • 1 avocado
  • 1 pint cherry tomatoes
  • 1 cup loosely packed basil
  • 1 cup toasted macadamia nuts


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.