Description
This Japanese Sweet Potato Salad is a vibrant, paleo-friendly dish featuring air-fried, golden-brown Japanese sweet potatoes tossed with fresh herbs, spicy honey roasted pecans, and a zesty mustard-lemon dressing. Perfect as a nutritious side or a light meal, it combines a satisfying crunch with bold flavors in just 30 minutes.
Ingredients
Sweet Potatoes
- 4 cups cubed Japanese sweet potato (one extra large or two medium sized)
- 1 Tbsp olive oil
- 1/2 tsp salt
Salad Mix-ins
- 1/2 cup rounded, spicy honey roasted pecans (or raw pecans)
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/3 cup thinly sliced spring onions (or any onion variety)
- 1/4 cup sprouted pumpkin seeds
Dressing
- 2 Tbsp olive oil
- 2 Tbsp spicy brown mustard (or Dijon mustard)
- 1 Tbsp fresh lemon juice
- 1/2 Tbsp raw honey
- 1/4 tsp granulated garlic
Instructions
- Prep the Sweet Potatoes: Wash the sweet potato and cut off the ends. Using a sharp knife, cut into bite-sized cubes to ensure even cooking.
- Season the Potatoes: Place the cubes in a large mixing bowl, coat evenly with 1 tablespoon olive oil and 1/2 teaspoon salt. Transfer to a wire air fryer basket, spreading them out so none overlap.
- Air Fry the Sweet Potatoes: Place the basket in the bottom rack of a Cuisinart air fryer and cook at 400°F (204°C) for 20-25 minutes until the cubes are golden brown and crisp on the outside.
- Cool the Potatoes: Remove the cooked sweet potatoes and let them cool to room temperature while you prepare the rest of the ingredients and dressing.
- Make the Dressing: Combine 2 tablespoons olive oil, 2 tablespoons spicy brown mustard, 1 tablespoon fresh lemon juice, 1/2 tablespoon raw honey, and 1/4 teaspoon granulated garlic in a small jar. Shake vigorously until well mixed.
- Assemble the Salad: In a large mixing bowl, place the cooled sweet potatoes. Add the spicy honey roasted pecans, chopped parsley, chopped basil, spring onions, and sprouted pumpkin seeds. Drizzle the dressing over the salad.
- Toss and Serve: Mix all ingredients thoroughly using salad tongs or two large spoons to ensure even coating. Transfer to a serving bowl and optionally garnish with extra pecans, pumpkin seeds, and parsley for presentation.
- Store Leftovers: Place any remaining salad in an airtight container and refrigerate. Consume within 3-4 days for best freshness and flavor.
Notes
- Use a sharp knife to cut sweet potatoes evenly for consistent cooking.
- If you don’t have spicy honey roasted pecans, raw pecans can be used and tossed with a little chili powder and honey for similar flavor.
- Make sure the sweet potatoes are spread out in the air fryer basket to ensure crispiness.
- You can substitute spicy brown mustard with Dijon mustard if preferred.
- This salad is best served at room temperature or slightly chilled.
- Store leftovers in the fridge and consume within 3-4 days for optimal taste and safety.
- Sprouted pumpkin seeds add a nutritious crunch, but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: Japanese-inspired
