Japanese Sweet Potato Salad with Mustard dressing 4servings



  • 2 big Japanese sweet potatoes or yams (or other varieties are okay too)
  • handful fresh cilantro/coriander
  • black sesame seeds (optional)


  • 1 Tbsp. whole grain mustard
  • 1 Tsp. Dijon mustard
  • 1 Tbsp. vinegar
  • 1/2 Tbsp. sugar
  • Salt & pepper to taste
  • 1 Tbsp. olive oil


  1. Scrub the skin of the sweet potatoes well and cut them into bite-sized cubes. Steam them around 10 minutes until they are soft but not mushy.
  2. Set the sweet potatoes aside in a colander or bowl and let them cool for 20 minutes or so. Meanwhile prepare the dressing.
  3. Put all the dressing ingredients into a small bowl and mix well. Adjust taste with salt, pepper and sugar if necessary. Also, chop up the cilantro/coriander.
  4. Once the sweet potatoes have cooled, put them in a large bowl and toss them in the dressing. Add the chopped cilantro and mix in lightly.
  5. Sprinkle on black sesame seeds as a garnish.
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