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Sweet Potato Jicama Salad

Sweet Potato Jicama SaladThis unusual salad is sweet enough to serve as a dessert or snack. It can also serve as a luncheon main course. Because there is no mayonnaise in it, it will keep well in a cooler for picnic meals.

Serves 4-5.


  • 2 large sweet potatoes, peeled and cut in 1/3 inch cubes
  • 1/2 medium jicama, peeled and finely diced
  • 1 tart apple, unpeeled and finely diced
  • 1/4 c chopped salted cashews
  • 1 Tbsp minced fresh mint or 1 tsp dry mint


  • 1 Tbsp apple cider vinegar
  • 1 Tbsp tahini
  • 1 Tbsp honey or agave nector
  • 1 tsp Dijon mustard
  • 1/2 Tbsp olive oil
  • 1 dash salt & pepper


  1. Bring a large pot of salted water to a boil, add cubed sweet potatoes and cook for 3-5 minutes, or until barely tender.
  2. Drain sweet potatoes and add to a large bowl and place in refrigerator or to cool briefly.
  3. To the cooled sweet potatoes, add the jicama, apple, cashews and mint.
  4. In a small bowl, blend the dressing ingredients until smooth. Pour on the salad and toss well. If desired add a sprig of mint to the top and a few more cashews.
  5. Serve potato salad chilled. Will keep in the refrigerator for 2-3 days.

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