This post may contain affiliate links. Read our disclosure policy.
This flavorful sweet potato salad is made with fork-tender sweet potatoes, fresh chopped green onion, and a mix of bold spices. It stands out from the crowd of side dishes and it’s even paleo and vegan.
Are you as much of a sweet potato lover as I am? Just look at my sweet potato archives. Safe to say we could eat them with anything! I just love the hint of natural sweetness it has that differs from traditional potatoes. Not to mention that gorgeous orange color stands out at any spread.
Instead of traditional mayo-heavy dressings to cover potato salad, this sweet potato salad has no mayo so it’s vegan. You won’t miss the cream at all because the sweet and tangy sauce covering the sweet potatoes will make your tastebuds sing. I promise this easy sweet potato salad will not let you or your friends down.
Looking for a classic potato salad? This potato salad recipe has a secret trick that makes it extra flavorful.
Why You’ll Love This Sweet Potato Salad
- Simple recipe: just chop and roast the sweet potatoes, then toss everything into a large bowl and the whole thing is ready to eat in a short amount of time.
- Great Side Dish: bite-sized pieces of veggies go with your favorite mains, like healthy sloppy joes or almond crusted salmon.
- Healthy: this healthy potato salad includes fresh vegetables, natural sweeteners, and fresh herbs. It’s a great way to get the whole family on board with veggies!
- Great texture: Roasted sweet potatoes have the best texture that’s a mix between soft and crispy.
- Delicious: Getting to enjoy the natural flavors and slight char of the sweet potatoes is our favorite way to enjoy these vegetables. The combination of ingredients from the herbs and spices is the best part.
Ingredients
Here are the basic ingredients for this roasted sweet potato salad. Most are pantry staples and easy (and affordable) to find at the grocery store or farmers’ market. Jump down to the recipe card for exact measurements.
- Sweet potatoes are the main ingredients (of course!) and I try to buy organic when I can.
- Shallots are similar to an onion but are smaller, sweeter and milder so they make a great addition to use raw in the sauce.
- Maple syrup adds sweetness to the sauce, but not in an overwhelming way! Try to buy the 100% pure maple syrup!
- Herbs including green onion, chives, and oregano add SO much flavor.
- Spices including paprika, chili powder, salt, and black pepper give the flavor of this sweet potato salad so much more depth and heat.
How to cook sweet potatoes for salad
Roasting the sweet potatoes gives them so much flavor. Here are a few tips to get the best results for this cold sweet potato salad:
- Make sure to peel them to remove the tough skin.
- Do your best to cut them to a uniform size so they cook evenly. Try to cube your pieces into small, 1 inch sweet potato cubes.
- Use an extra large baking sheet and spread your potatoes out in a single layer. This 21×15 inch baking sheet is a great option. You don’t want your potatoes to overlap or they could become soggy.
- Spread a drizzle of olive oil overtop, sprinkle the spices, overtop and bake at 375°F for 25-30 minutes.
- Give them a good stir about halfway through cooking and cook them until they’re fork-tender and golden brown.
How to make sweet potato salad
The full printable recipe is below, but let’s walk through the steps with some photos so you have a clear idea of what to expect. This roasted sweet potatoes recipe is straightforward and these step-by-step instructions will make sure they turn out every time.
Prepare the sweet potatoes: Following the instructions and tips above. While the potatoes cool, prepare the dressing.
Make the dressing & combine: Mix the rest of the ingredients together in a medium bowl. Once the sweet potatoes are cool, toss them with the prepared dressing and place in the fridge for an hour or so in order to cool.
That’s it! Two steps and you’re done. You can even roast the sweet potatoes in advance to make it even easier to whip up on a day you’re taking it to a party or cookout.
FAQs
What is the healthiest way to eat sweet potatoes?
Baking or roasting sweet potatoes helps retain their nutrients while bringing out their natural sweetness. Boiling or steaming sweet potatoes is another healthy option. Avoid adding excessive butter, cream, or sugar. Instead, use a small amount of healthy fats like olive oil or a touch of natural sweetness from maple syrup or honey.
Are sweet potatoes a lot healthier than regular potatoes?
Ultimately, neither sweet potatoes nor regular potatoes are inherently “better” than the other. Both offer nutritional benefits, but they have slightly different nutrient profiles. However, sweet potatoes have a lower glycemic index (GI) compared to regular potatoes, which means they cause a slower and steadier rise in blood sugar levels. They are also higher in dietary fiber.
Recipe Variations
- Add black beans, lime juice, and red pepper to give this sweet potato salad recipe some Mexican flare.
- Make it a leafy greens salad by laying it on top of a bed of baby spinach or baby arugula. Or add it to another great recipe like this BBQ chicken salad with cilantro lime dressing.
- Add creamy texture with healthy fats like ripe avocado, feta cheese, or goat cheese.
- Give it some crunch with pine nuts, sunflower seeds, or red bell pepper.
- Get ready for fall by adding some sweet flavor and more color with pomegranate seeds, walnuts, and feta cheese.
Meal Prep and Storage
If you’re prepping the sweet potatoes ahead of time, store them in a separate container from the dressing and combine the two when you’re ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat the vegetables on a roasting pan in the oven until warmed through.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Healthy Cookout Side Dishes
- Avocado pasta salad
- Cucumber tomato avocado salad
- Vegan caesar pasta salad
- The best shaved brussels sprout salad
- Crispy balsamic brussels sprouts
Sweet Potato Salad
Save this Recipe!
Ingredients
- 4 large sweet potatoes peeled and cut into 1” cubes
- 6 tablespoons olive oil divided
- 1 teaspoon paprika
- 1 teaspoon Kroger® Chili Powder
- 1 teaspoon oregano
- 2 shallots diced
- 8 green onions diced
- 4 tablespoons chives diced
- 2 tablespoon pure maple syrup
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper.
- Toss the sweet potato chunks with 1 tablespoon of olive oil, paprika, chili powder and oregano. Spread on the prepared baking sheet and bake for 25-30 minutes, until tender.
- Remove from the oven and allow to cool to room temperature.
- Prepare the dressing by mixing the shallots, scallions, chives, 2 tablespoons of olive oil, maple syrup, salt, and pepper.
- Toss the dressing with the cooled sweet potatoes. Refrigerate for 1 hour before serving.
- Serve and refrigerate leftovers.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
