curried sweet potato + fruit salad

I don’t even know what this is, all I know is that I like it. This recipe was inspired by too many cravings – a creamy potato salad, curried chicken salad, Waldorf salad, a midwestern potluck “salad”…I had every intention of making a creamy potato salad using sweet potatoes (sweet twist on a picnic classic) but then I decided to substitute yogurt for the mayo. Yogurt got me thinking of a Waldorf salad and so I added some fruit. Nothing tastes better than mint and ginger tossed in a fruit salad, but then the yogurt got bland, so I added curry and honey and it took on a whole new identity. This may sound weird but I promise, it’ll kill just about any craving. Would be lovely served with chicken or fish or part of a picnic potluck.

curried sweet potato + fruit salad


  • 4 cups cooked sweet potato cubes with skin (I boiled them)
  • 7 ounces Greek yogurt (2%)
  • 1 tablespoon honey
  • 1 tablespoon grated lime zest (1 lime)
  • Juice of 1 lime
  • 1 tablespoon grated ginger
  • 1-1/2 teaspoons curry powder
  • 2/3 cup chopped fresh mint, divided
  • 1 green apple, cut into cubes
  • 1 large apricot, cut into cubes
  • 1 ripe banana, sliced
  • 1/2 cup walnut pieces
  • 1/2 cup dried cherries, chopped


  1. In a large bowl, whisk together yogurt, honey, lime zest, lime juice, ginger and curry until honey is completely mixed in. Season with salt to taste.
  2. Add half of the mint, apple, apricot and banana, walnuts, cherries and sweet potatoes; toss gently. Sprinkle with remaining mint; toss once.
  3. Refrigerate until cold.

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