Name: Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil; Salt and pepper, to taste; 1/4 cup red onion, finely chopped; 1/2 cup celery, sliced; 2 green onions, chopped; 2 tablespoons fresh parsley or cilantro, chopped; 1/3 cup Greek yogurt or mayonnaise; 1 teaspoon Dijon mustard; 1 tablespoon apple cider vinegar or lemon juice; 1 teaspoon honey or maple syrup; 1/2 teaspoon paprika or smoked paprika (optional)

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Why You’ll Love This Recipe

You’ll love this Sweet Potato Salad because it’s a beautiful balance of sweet, savory, and tangy flavors. Roasted sweet potatoes give it a caramelized depth, while the dressing adds a creamy, zesty touch. It’s easy to make, easy to customize, and tastes even better as it sits, making it a great option for meal prep or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and cubed
Olive oil
Salt and pepper
Red onion, finely chopped
Celery, sliced
Green onions, chopped
Fresh parsley or cilantro, chopped
Greek yogurt or mayonnaise
Dijon mustard
Apple cider vinegar or lemon juice
Honey or maple syrup
Paprika or smoked paprika (optional)

Directions

Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
Let the roasted sweet potatoes cool slightly before adding to the salad bowl.
In a small bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, honey, and paprika until smooth.
In a large mixing bowl, combine the roasted sweet potatoes, red onion, celery, green onions, and parsley.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill for at least 30 minutes before serving to allow the flavors to meld.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Add Protein: Include cooked bacon, grilled chicken, or boiled eggs for a heartier meal.
Make It Vegan: Use vegan mayo or a tahini-based dressing instead of yogurt or mayonnaise.
Add Crunch: Sprinkle with toasted pecans, walnuts, or pumpkin seeds for texture.
Spice It Up: Add a pinch of cayenne pepper or chili flakes to the dressing for a subtle kick.
Fresh Fruit Twist: Add diced apples or dried cranberries for a sweet and tart contrast.

Storage/Reheating

Store Sweet Potato Salad in an airtight container in the refrigerator for up to 4 days. It tastes best cold or at room temperature, so there’s no need to reheat. If preparing ahead, keep the dressing separate and mix just before serving to preserve texture and flavor.

FAQs

1. Can I use boiled sweet potatoes instead of roasted?

Yes, but roasting adds more flavor and a firmer texture to the salad.

2. Can I make this salad ahead of time?

Absolutely! It actually tastes better after a few hours in the fridge as the flavors develop.

3. Is this salad served warm or cold?

It can be served either way, but it’s most commonly enjoyed chilled or at room temperature.

4. Can I add regular potatoes too?

Yes, a mix of sweet and white potatoes creates a nice balance of flavors and colors.

5. What dressing works best for sweet potato salad?

A creamy dressing with yogurt, mustard, and a touch of sweetness complements the roasted flavor perfectly.

6. Can I make this salad dairy-free?

Yes, substitute the Greek yogurt with vegan mayo or coconut yogurt.

7. How can I make it more tangy?

Add extra Dijon mustard or a splash of lemon juice for brightness.

8. Can I use leftover roasted sweet potatoes?

Definitely! This salad is a great way to use up leftovers from dinner.

9. What herbs pair well with sweet potatoes?

Parsley, cilantro, chives, and dill all enhance the flavor beautifully.

10. How long does it last in the fridge?

It keeps well for up to 4 days when stored in an airtight container.

Conclusion

Sweet Potato Salad is a colorful, wholesome, and flavorful dish that brings a new twist to a timeless favorite. With its mix of roasted sweetness, crisp vegetables, and creamy dressing, it’s perfect for any occasion—from casual lunches to festive gatherings. Whether you serve it warm or cold, this salad delivers comfort, nutrition, and vibrant taste in every bite.

Sweet Potato Salad

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A colorful and creamy Sweet Potato Salad made with roasted sweet potatoes, crisp vegetables, and a tangy yogurt-mustard dressing. This hearty and nutritious dish is perfect for picnics, meal prep, or a wholesome side.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4–6 servings
Category: Salad
Method: Roasted
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 400°F (200°C).
Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized. Let cool slightly.
In a small bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, honey (or maple syrup), and paprika until smooth.
In a large bowl, combine roasted sweet potatoes, red onion, celery, green onions, and parsley.
Pour the dressing over the salad and toss gently until evenly coated.
Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

For a vegan version, use vegan mayo or a tahini-based dressing.
Roasting the sweet potatoes adds flavor and texture compared to boiling.
Add protein like grilled chicken, bacon, or chickpeas for a heartier meal.
Sprinkle with toasted nuts or seeds for added crunch.
Tastes even better after chilling for a few hours.

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 9g
Sodium: 310mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 4g
Cholesterol: 5mg