Shredded Sweet Potato Salad
Author: Urban Paleo Chef
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
This Shredded Sweet Potato Salad is a great way to put together a simple, delicious Hot & Cold Salad!
  • 1 medium Sweet Potato, shredded
  • 2 tablespoon Coconut Oil
  • Optional Spices: Chile Pepper Flakes, Paprika, Nutmeg, Sea Salt
  • Favorite Salad Greens (I used Arugula)
  • 1 medium Avocado
  • 2 tablespoons Olive Oil
  • Optional Salad Ingredients: Cucumber, Roasted Red Pepper, Roasted Carrot, Yellow Squash
  1. Pre-Heat the oven to 425.
  2. Prepare the shredded sweet potatoes and lightly coat a bake pan with 1 tablespoon of coconut oil.
  3. Bake the sweet potatoes for 10 minutes.
  4. Take the sweet potatoes out and stir them thoroughly, adding the second tablespoon of coconut oil, and whatever Optional Spices you're going to use.
  5. In another pan, add any of the Optional Salad Ingredients that need to be roasted to the oven.
  6. Bake the sweet potatoes (and roasted veggies) for another 10 minutes.
  7. While the sweet potatoes are baking, prepare the salad.
  8. Once the sweet potatoes (and roasted veggies) are ready, mix the salad, serve the Hot portion of the Hot & Cold Salad over the top of the mixed salad.
  9. Serve and enjoy!
Optional Spices: I definitely recommend trying the shredded sweet potato plain the first time. For the second time, the chile pepper flakes are delicious!
Optional Veggies: I never buy veggies anymore that are called "roasted" or "flame kissed" or any of those various names. Instead, I do my roasting myself, in a pan in the oven. Veggies are delicious when they've been roasted for 10-15 minutes!
Recipe by Urban Paleo Chef at