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Brooks Tropicals
Side Dish


Nutty Boniato Salad

Please note that this recipe gets its nuttiness from the boniatos. Try this tropical sweet potato! You'll enjoy it with a lot less butter than the average sweet potato because there's much more flavor. Hot or cold, this is a perfect make-ahead dish for the holidays.


2 lb boniatos
1 tbs olive oil

1-inch piece fresh ginger
1/2 tsp paprika
1 tbs fresh oregano
1/2 tsp cayenne pepper
2 scallions, thinly chopped
3 tbs fresh chives, chopped
3 tbs red wine vinegar
2 tsp olive oil
1 tbs maple syrup
salt and pepper to taste
2 tbs butter, melted (optional)

Yield: 8
Prep time: 15 minutes, plus 35 minutes of baking and, for the cold option, 3 hours of refrigeration

Boniato tips


1. Peel the boniatos and cut into bite-sized chunks. Place in a large microwavable bowl. Add the olive oil and gently toss to coat.
2. Microwave on high for about 10 minutes (or until it feels like a baked potato).
3. Peel the ginger and shred into small pieces.
4. To make the dressing, add the ginger and remaining ingredients* to a medium-sized bowl. Whisk to combine.
5. Add the dressing to the boniato bowl. Toss gently to coat. Serve immediately for the hot salad option. Refrigerate 2 hours for the chilled option.

* If you're a first-time boniato eater, taste before adding the butter. You might like it better without. I have family members who must have their starches drenched in butter, so I add butter to theirs.

Brooks Tropicals    |    Boniato Facts    |    Tropical Nutrition