Recipe Card: Caribbean Sweet Potato Salad -

Recipe Card: Caribbean Sweet Potato Salad

A creamy Caribbean-style sweet potato salad made with boiled sweet potatoes, eggs, mayo, sweet relish, crunchy vegetables, and a lightly sweet tangy dressing. Perfect alongside BBQ, baked meats, and Sunday lunch spreads.

No ratings yet

Print Pin

Course: dinner, lunch, Salad, Side Dish

Cuisine: Caribbean, Trinidadian

Keyword: Boiled Sweet Potato Salad, Caribbean BBQ Side Dish, Caribbean Comfort Food, Caribbean Holiday Side Dishes, Caribbean Mother’s Day Recipes, caribbean side dishes, Caribbean Sweet Potato Salad, Sweet Potato Egg Salad, Sweet Potato Mayo Salad, Sweet Potato Salad, Sweet Relish Potato Salad, Trinidad Salad Recipes, Trinidad Sunday Lunch Sides, Trinidad Sweet Potato Recipes, Trinidad Sweet Potato Salad

Prep Time: 15

Cook Time: 30

Servings: servings

Calories: 311kcal

Equipment

large pot
Colander
Large mixing bowl
knife
Cutting board
Spoon or spatula

Ingredients

2 pounds sweet potatoes orange, white batata, or Trinidad yellow sweet potato, peeled and cubed
salt for boiling
3 eggs 3 - 4
1/2 cup mayonnaise use up to 1 cup depending on the level of creaminess you desire
1 tablespoon brown sugar
2 teaspoons apple cider vinegar
1/4 cup chopped red onion or to taste
1/2 bell pepper finely chopped
3 tbsp sweet relish or to taste
Chopped parsley optional
salt as required, needed just a tiny pinch

Instructions

Boil the sweet potatoes: Peel, cube and rinse sweet potatoes. Bring a large pot of water to a boil. Add the salt, then carefully add the cubed sweet potatoes. Cook for 20–30 minutes, or until fully cooked but still firm enough to hold their shape.
Add the eggs: About 7 minutes before the sweet potatoes are finished cooking, carefully add the eggs to the same pot and continue boiling until the eggs are fully cooked.
Drain and cool: Drain the sweet potatoes and eggs. Allow them to cool slightly, then peel and coarsely chop the eggs.
Prepare the dressing: In a large bowl, combine the mayonnaise, brown sugar, apple cider vinegar, sweet relish, red onion, and bell pepper.
Combine: Add the chopped eggs and boiled sweet potatoes. Gently fold everything together until evenly coated. Do not mash the sweet potatoes unless you prefer that texture—that is how my sister-in-law enjoys it, almost mashed and very creamy.
Adjust the texture: In my version, I coarsely chopped the eggs, which gave the salad a beautiful texture alongside the finely chopped onions and bell pepper. You can chop the ingredients according to the texture you prefer—smooth and creamy or more textured and chunky.
Chill and serve: Taste and adjust if needed. Sprinkle with parsley if using, then chill before serving for the best flavor.

Nutrition