This Vegan Purple Sweet Potato Salad with Coconut Dressing is packed with vitamins and antioxidants! It’s easy to make and requires only a few ingredients. A perfect, colourful salad for spring and summer.
Purple Yams, Purple Sweet Potatoes, Ube, or whatever you want to call those beautiful, purple powerhouses of nutrition, are all over Instagram right now. I am pretty sure they might actually push kale and avocado of the superfood throne this year! To be honest, I would not mind seeing a bit less of that avocado toast phenomenon anyways. 🙂
I discovered purple yams last year at an Asian grocery store and was hooked from the first bite on. Right now, they seem to be in season and are available in most grocery stores. What I love about purple sweet potatoes, is their intense sweetness and their slightly floral aroma! It reminds me of roasted chestnuts, with a slight hint of lychee, which sounds weird in theory, I know. Taste them on their own and you’ll get what I mean. Like most starchy and sweet things, purple yams are extremely versatile and you can use them for both savoury and sweet dishes. I love to combine them with coconut, which brings me to today’s recipe for Purple Sweet Potato Salad! Imagine chunks of oven roasted purple yams tossed with a creamy, yet light coconut dressing! I added some sliced cucumbers, radishes and spring onions to lighten things up a bit and to give this pretty salad a certain springtime feeling.
Like most starchy and sweet things, purple yams are extremely versatile and you can use them for both savoury and sweet dishes. I love to combine them with coconut, which brings me to today’s recipe! Imagine chunks of oven roasted purple sweet potatoes tossed with a creamy yet light coconut dressing! I added some sliced cucumbers, radishes and spring onions to lighten things up a bit and to give this pretty salad a certain springtime feeling.
Isn’t this the prettiest potato salad, ever? I simply love the contrast of purple potatoes, red radishes and green cucumbers! Having all those colours on my plate puts me in a good mood automatically. Purple sweet potatoes are not just pretty to look at, they also have health benefits! We know that yams and sweet potatoes, in general, are considered immensely healthy, but ube yams even more so! The purple inside contains a lot more antioxidants than regular yams. Even more than blueberries, you guys! Plus they contain lots of minerals, vitamin A and C, and many more healing agents. So next time you see purple yams at your local grocery store, get a whole kilo and go play with them! I like to roast them in the oven to intensify their natural sweetness. You could also steam them, I suppose.
Let’s talk about the coconut dressing for a second! I wanted a mild, creamy dressing that would not overpower the subtle floral note of the purple sweet potatoes. My coconut dressing is lighter than your regular mayonnaise and uses coconut cream as a base. This also makes it a vegan dressing. I like to add a tsp of granulated sugar to it, but you could substitute easily with stevia or coconut sugar.
For my Purple Sweet Potato Salad, I simply roast the potatoes in the oven until tender, then wait a bit until the skin pulls away from the flesh. This makes them very easy to peel. I usually wait until the ube yams cool down to slightly above room temperature before I toss them with the other ingredients but as there is is no mayonnaise in the dressing, you can mix them while still warm. I tried it myself and found, that the potatoes soak up the coconut dressing very well. I would recommend adding the spring onions, radishes and cucumber slices once the purple sweet potatoes have cooled, as we don’t want them to get soggy.
You can store the Purple Sweet Potato Salad in an airtight container. It should keep a couple of days in the fridge but I’ll doubt it will survive that long!
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Purple Sweet Potato (Ube) Salad with Coconut Dressing
A colourful and healthy salad with purple sweet potatoes, radishes, cucumber and spring onions served with a light Coconut Dressing! Try this quick, vegan recipe!
- 3 big purple sweet potatoes / ube or 4 to 5 small ones
- 1/4 cucumber
- 5 spring onions
- 6 radishes
- 3 tbsp coconut cream or the creamy part from a refrigerated can of coconut milk
- 1 tbsp white vinegar
- 2 - 3 tbsp sour cream
- 1/4 - 1/2 tsp salt
- 1 tsp sugar or honey
- white pepper to taste optional
Preheat the oven to 400 F. Prick the potatoes with the tines of a fork. You can lay them directly on the oven rack or place them on a baking sheet. Cook the potatoes for 45 to 60 minutes, until their skin is crispy, and sticking one with a fork meets no resistance. Take them out of the oven and let them cool. The skin should pull away from the meat as the potatoes cool. This step can be completed one to 2 days ahead.
Cut cucumber, spring onions and radishes into slices. Peel the potatoes and cut them into bite-sized chunks. It's ok if they are still slightly warm.
In a little bowl, stir together coconut cream, sour cream, vinegar, salt, pepper and sugar or honey. Season with more salt to taste.
Mix all the ingredients in a salad bowl and let the salad stand for a bit so that the potatoes can soak up a bit of the dressing. Enjoy!
The salad also tastes great the next day! Store it in an airtight container in the fridge!
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