Roasted Chili-Coriander Sweet Potato Salad

raw sweet potato wedges

Roasted Chili-Coriander Sweet Potato Salad. Who says sweet potatoes (or even yams) need to be cold weather food? Not me. Why not shake up your ideas about summertime potato salads? Leave the mayo in the fridge and have a look at what I can do with the humble (chilled roasted) sweet potato. My version is a little sweet, a little sour and even a little spicy.

Roasted Chili-Coriander Sweet Potato Salad 

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raw sweet potato wedges


  • 4 small sweet potatoes (unpeeled, cut lengthwise into wedges)
  • 2 tablespoon (plus ½ cup) canola oil
  • kosher salt and freshly cracked black pepper (as needed)
  • 1 cup cilantro leaves (divided)
  • 3 limes (juice only)
  • ¼ cup rice vinegar
  • 2 tablespoon mirin
  • 1 tablespoon sambal olek chili paste
  • 2 clove garlic (peeled and chopped)
  • 1 teaspoon chopped fresh ginger
  • ½ teaspoon ground coriander
  • kosher salt and freshly cracked black pepper (to taste)
  • ½ cup mint leaves


Roast the potatoes: Place the oven rack in the top position. Preheat the oven to 425 degrees F. Lay sweet potato wedges onto a parchment-lined rimmed baking sheet in a single layer. Use two sheets if necessary. Drizzle 2 tablespoons oil over the potatoes and use a pastry brush to make sure the potatoes are well-coated; sprinkle generously with salt and pepper. Roast, turning once, until tender and just beginning to char in places, 25–30 minutes.

Meanwhile, make the dressing: In a blender or mini food processor, combine the remaining ½ cup oil, ½ cup cilantro, lime juice, vinegar, mirin, chili paste, garlic, ginger, ground coriander, and a pinch each salt and pepper. Blend on high speed until smooth and creamy, about 1 minute. Scrape down the sides and then pulse the mixture 2 or 3 times. Set aside.

Prepare the salad: Remove the roasted potatoes from the oven. Set the baking sheet on a wire rack and pour about half of the prepared dressing over the potatoes while they are still hot. Use the pastry brush to coat the potatoes thoroughly. Let them come to room temperature brushing them in dressing from the tray occasionally, about 30 minutes. Save the remaining dressing, covered in the refrigerator up to five days. 

Once cool gently move the potatoes to a serving platter and refrigerate until chilled. Discard any dressing that remains on the baking sheet. 

To serve: Sprinkle mint and remaining ½ cup cilantro leaves on top of the chilled potatoes. Serve immediately.