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Amanda's Thai Kumera (Sweet Potato) Salad

6 potatoes, peeled and cubed into 3cm chunks
1 sweet potato, peeled and cubed into 3 cm chunks
2 tablespoons olive oil

3 tablespoons sweet chilli sauce
¼ cup soy sauce
2 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon brown sugar

Boil cubed potatoes and sweet potato for 10 minutes in a saucepan of salted water.
In a glass jar mix together the dressing ingredients. Shake well.
Drain parboiled potatoes in a colander for 5 minutes. Then fry in 2 tablespoons of olive oil in an electric frying pan, until golden brown.
Turn out onto a platter. Pour dressing over veges while still warm.
Decorate with chilli, capsicum, spring onions and coriander.


Love this salad, which I got from a great friend, Amanda, 13 years ago when we were living in Auckland New Zealand. Amanda is a special friend who we have done life with and who has been an integral part of my journey. Can be served warm or at room temperature. I come back to this recipe time and time again and every time I make it I think of Amanda.

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