Sweet Potato & Jicama Salad

With a slightly sweet and nutty flavor jicama packs a nutritional punch. Paired with sweet potatoes and spicy jalepeño, it becomes a sweet and savory side.
Sweet Potato & Jicama Salad

Sweet Potato & Jicama Salad

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 lbs sweet potatoes, peeled and cut into 1-inch cubes

  • ½ cup jicama, cut into ½-inch cubes

  • ¾ cup red onion, diced

  • 2 tbsp garlic, minced

  • 1½ tbsp jalapeño, diced

  • ¼ cup fresh cilantro, chopped

  • 5 tbsp white wine vinegar

  • 3 tbsp extra-virgin olive oil

  • Kosher salt and ground black pepper, to taste


1. Fill a large pot with ½-inch water and place sweet potatoes in water and cover. Steam on high heat for about 8 to 10 minutes, until softened. 

2. While steaming, mix together jicama, onion, garlic, jalapeño and cilantro in a medium bowl. 

3. When potatoes are finished, rinse with cold water and set aside for 5 minutes to cool. 

4. In a small bowl, mix together vinegar, oil, salt and pepper. 

5. Add potatoes to jicama mixture. Pour vinegar-oil dressing over top and stir until well combined. Let marinate, covered, for 10 minutes in refrigerator. Best if enjoyed within 3 to 5 days.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 140
  • Carbohydrate Content: 23 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 65 mg