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A towering mound of Japanese Sweet Potato Salad.

Japanese Sweet Potato Salad

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4 servings

Units

Ingredients 

  • 500 grams Japanese sweet potato
  • ½ cup Greek yogurt
  • ½ teaspoon salt
  • 25 grams walnuts crumbled
  • 20 grams dry-cured ham chopped

Instructions

  • Trim any root hairs from 500 grams Japanese sweet potato and wash well. Cut into cubes about ¾ inch (2 centimeters) wide. Add them to a pot and fill with water until the sweet potatoes are covered.
    Cutting Japanese sweet potatoes into segments.
  • Bring the water to a rolling boil, then reduce the heat to maintain a gentle simmer. Cook the sweet potatoes for 12–14 minutes, or until tender enough for a toothpick to slide through easily.
    Boiling the sweet potatoes.
  • While the sweet potatoes cook, make the dressing by mixing together ½ cup Greek yogurt and ½ teaspoon salt.
    Mixing the dressing for Japanese sweet potato salad.
  • When the sweet potatoes are done, drain them well and add them to the dressing while still hot. Stir to coat; it’s fine if some of the potatoes get lightly mashed.
    Mixing in the dressing and mashing the potatoes.
  • Add 25 grams walnuts and 20 grams dry-cured ham, then mix until evenly combined.
    Adding the ham and walnuts to the potato salad.

Nutrition

Calories 184kcalCarbohydrates 27gProtein 6gFat 6gSaturated Fat 1gPolyunsaturated Fat 3gMonounsaturated Fat 1gTrans Fat 0.01gCholesterol 5mgSodium 402mgPotassium 494mgFiber 4gSugar 6gVitamin A 17738IUVitamin C 3mgCalcium 72mgIron 1mg
Course Side Dish
Cuisine Japanese