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Home  >  Inspire & Create  >  Christmas  >  Southern-Style Sweet Potato Salad


Southern-Style Sweet Potato Salad


10 mins (+ cooling time)


30 mins





Southern-style Sweet Potato Salad


  • 2 large gold sweet potatoes, halved lengthways, thickly sliced
  • 1 tbs olive oil
  • 1 tbs Cajun seasoning
  • 1 corn cob, husk and silk removed
  • ⅓ cup (80ml) buttermilk
  • ¼ cup (75g) whole-egg mayonnaise
  • 1 tbs lime juice
  • ¼ cup finely chopped coriander
  • 1 avocado, stoned, peeled, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 1 red onion, thinly sliced
  • ½ cup coriander sprigs


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Combine sweet potato, oil and Cajun seasoning in a large bowl. Arrange in a single layer on lined tray. Bake, turning occasionally, for 30 mins or until sweet potato is tender.
  2. Meanwhile, heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until lightly charred and tender. Set aside to cool. Use a knife to cut down the side of the corn to release the kernels.
  3. Place the buttermilk, mayonnaise, lime juice and chopped coriander in a small bowl and stir to combine. Season.
  4. Place sweet potato, corn, avocado, capsicum, onion and coriander sprigs in a large bowl. Drizzle with the buttermilk dressing and gently toss to combine. Transfer to a serving platter.

Energy 1722kJ/Cals 412 Protein 9g Fat 20g Sat Fat 3g Sodium 603mg Carb 44g Sugar 19g Dietary Fibre 12g

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