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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.

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)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized. Let cool slightly.
  4. In a small bowl, whisk together Greek yogurt (or mayonnaise), Dijon mustard, apple cider vinegar, honey (or maple syrup), and paprika until smooth.
  5. In a large bowl, combine roasted sweet potatoes, red onion, celery, green onions, and parsley.
  6. Pour the dressing over the salad and toss gently until evenly coated.
  7. 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

Find it online: https://thefamilycooking.com/sweet-potato-salad/