Roasted Sweet Potato Salad

I used to make this salad when I was the head chef of the now closed Bamboo Dining Lounge in downtown Toronto. The menu was a fusion of Thai and West Indian, so this recipe reflects that.


  1. 3 lrg Sweet Potatoes
  2. 1 lrg Onion
  3. 2 ribs Celery
  4. 1 Red Pepper
  5. 4 cloves Garlic
  6. 3 Green Onions
  7. 1 bnch Thai Basil (regular is ok)
  8. Bacon Fat/Butter/Ghee
  9. Salt/Pepper
  10. 4 tbsp Homemade Mayonnaise.
  11. 1/4 Lime
  12. 1 tbsp Fish Sauce


  1. Peel and cube the sweet potatoes and place in a bowl of cold water to keep from oxidizing (discoloring).
  2. Peel and dice the onion.
  3. Peel and mince the garlic.
  4. Strain the water from the cubed sweet potatoes, sprinkle with s&p and toss with the onion, garlic and bacon fat.
  5. Place on a tray in a preheated 375° oven until they have cooked through and browned nicely (30 – 45 minutes)
  6. While they are roasting, chop up the celery, red pepper and green onions. Set aside.
  7. Chop up the basil and set aside.
  8. Combine the mayo, fish sauce and juice of 1/4 lime together and set aside
  9. When the sweet potatoes are done, remove from the oven and let cool to at least room temperature before continuing.
  10. Combine all of the ingredients in a large bowl, turning over gently so as to not break up the sweet potato too much.
  11. Refrigerate and serve cold.

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