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+ servings
Sweet potato salad
5 from 5 votes

Winter Sweet Potato Salad

One of my all time favourite salads, this Winter Sweet Potato Salad is a nourishing, filling meal. 
Prep Time15 mins
Cook Time30 mins
Total Time30 mins
Course: Salad
Servings: 4


  • 100 g leafy greens -such as watercress (my preference), rocket or baby spinach.
  • 2 tbsp butter, ghee or coconut oil
  • 1 tbsp rice malt syrup or maple syrup
  • 1 tsp ground cinnamon
  • Sea salt and freshly ground black pepper - to taste
  • 1 sweet potato/s (large) diced into approx. 1.5cm chunks (you can peel it or leave the skin on)
  • 70 g raw almonds (½ cup)
  • 1 clove/s garlic - unpeeled


  • 1 tbsp butter, ghee or coconut oil
  • 425g can chickpeas - drained and rinsed (or 1 ½ cups  cooked chickpeas)
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp sea salt - to taste
  • ½ lemon/s - zest and juice


  • 3 tbsp olive oil - extra virgin
  • 1 tbsp lemon juice
  • 1 tbsp rice malt syrup or maple syrup
  • Sea salt and freshly ground black pepper - to taste


  • Preheat your oven to 180℃/350°F.
  • In a small pot combine the ghee, butter or coconut oil, syrup, cinnamon and seasoning over a low heat unit the fat has melted and ingredients combined.
  • Place the sweet potato, almonds and the whole garlic clove in a baking dish and pour over the above mixture, tossing to coat the sweet potato and almonds well. Arrange in a single layer and bake for 20-30 minutes until the sweet potato is just cooked through.
  • Now prepare your chickpeas. Without rinsing the small pot, add the ghee, butter or coconut oil and heat gently to melt. Now add the chickpeas, spices and seasoning and stir over a low heat until you can start to smell the spices (just a few minutes).
  • Remove from the heat and stir in the juice and zest. Set aside.
  • Place you leafy greens in a serving bowl or plate.
  • Once the potato is cooked, remove from the oven and allow to cool.
  • Make you dressing by combining all of the ingredients, together with the flesh squeezed from the baked clove of garlic.
  • Just prior to serving, toss the dressing through the leaves to coat and top with the cooled sweet potato, almonds and chickpeas.


  • Prep all of your ingredients and assemble/ dress the salad just prior to eating.


  • Store in an airtight container in the fridge.



Substitute the almonds with sunflower seeds.


Replace the chickpeas with a cup of cooked quinoa or buckwheat.


Omit the garlic, there are enough lovely flavours so you won't miss it. 


Choose rice malt syrup as your sweetener.


Choose olive oil as your cooking fat.

Make it go further

Add a cup of cooked quinoa, diced or shredded chicken or a can of tuna.

I'd love to hear if you like this recipe as much as I do. Post a comment or rate this recipe (which really helps it to reach more people).