Devour - maple sweet potato salad with tamarind dressing from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 192) by Nagi Maehashi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute almond flakes or sunflower seeds for toasted pumpkin seeds, grapeseed oil for Kewpie mayonnaise, black pepper for white pepper, and store-bought puffed rice or crispy fried shallots for the "Crispy wild rice" specified in this recipe.

  • ellwell on September 24, 2025

    Very good. The first time I made it as written. Wasn’t crazy about the tomatoes. The second time, I used some of the elements in a bowl: the maple-roasted sweet potatoes, the greens, and the tamarind sauce (delicious) combined with rice and some bok choy from my garden, and some pork meatballs

  • anya_sf on October 23, 2024

    I'd avoided this recipe because I didn't want to deep fry anything, but making the puffed rice was actually easy and it was such a great topping. I used the whole bunch of kale; there was plenty of the delicious dressing. While this was a nice main course, it would also make a great side to maple-glazed pork or salmon.

  • peaceoutdesign on May 22, 2024

    A meal in itself! I really like this. I didn't add the onion or do the crispy rice and it was perfect.

  • KarinaFrancis on October 18, 2023

    Absolutely delicious! This kicks my usual sweet potato salad out of contention, it’s the dressing that takes it over the top. Kale is a no go in our house so I used a bag of mixed greens and the suggested sub of crispy shallots instead of puffed rice. My beloved has asked for this to go on rotation

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