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Purple Sweet Potato Salad

Purple Sweet Potato Salad

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"Sweet potatoes are served on a bed of dressed spinach, red cabbage, and feta cheese in this creative take on a potato salad."
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1 h servings 131 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Cut sweet potato into wedges; place in small saucepan. Cover with water. Bring to a boil and cook 5 to 8 minutes, until tender. Cool slightly and cube. Heat olive oil in medium skillet over medium heat. Place potatoes in skillet. Cook, stirring occasionally for 15 minutes or until potatoes are crisp. Remove and drain excess oil on paper towels. Set aside.
  2. Mix all dressing ingredients in a bowl. Set aside.
  3. Place spinach, cabbage, and cheese in serving bowl; toss with dressing. Top salad with sweet potatoes.


  • Recipe Note
  • Sweet potato may be peeled and halved lengthwise, then microwave on HIGH (100%) for 2 to 2-1/2 minutes, or until potato is tender.

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