Inspired living

Warm Sweet Potato Salad with Turmeric Dressing

Warm Sweet Potato Salad with Turmeric Dressing

Warm Sweet Potato Salad with Turmeric Dressing

Salads abundant in beautiful colours really speak for themselves! This scrumptious salad offers a richness of colour and nutrition that includes plenty of beta carotene, quality and easily digestible carbohydrates and fibre to fuel and nourish your body with every mouthful.

Serves: 4




  • 3 medium (1kg) sweet potatoes, sliced into wedges
  • 2 tbsp + ½ tsp extra-virgin olive oil
  • 2 tsp sweet paprika
  • Sea salt & black pepper
  • ½ cup flaked coconut
  • ½ tsp ground cinnamon
  • Turmeric Dressing
  • ¾ cup Greek or coconut yoghurt
  • ¼ tsp ground turmeric
  • 1 tbsp lemon juice
  • ½ tbsp maple syrup
  • Pinch chilli flakes
  1. Heat oven to 180ºC and line large baking tray and smaller baking tray with greaseproof paper.
  2. Toss sweet potatoes with 2 tbsp extra-virgin olive oil, sweet paprika and a pinch of sea salt and pepper. Spread evenly over large baking tray and place in oven to cook for 30 mins.
  3. Toss flaked coconut with cinnamon and ½ teaspoon extra-virgin olive oil in small bowl. Five mins before sweet potatoes are ready, spread evenly over smaller baking tray and place in oven until golden.
  4. Whisk together ingredients for turmeric dressing in small bowl ready for serving.
  5. Once sweet potatoes and coconut are cooked, spread turmeric dressing around the base of serving bowl or platter, top with sweet potatoes, sprinkle with coconut and serve.





















Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.