Roasted Sweet Potato Salad

I’ve never been a fan of traditional potato salad. Mushy, mayo-ey, too monotone white carby, and just not my thing.

But this sweet potato salad puts ‘potato salad’ in a whole new light.

Roasted Sweet Potato Salad - Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!! (Great for outdoor events and lunchboxes because there's no mayo!)

I love sweet potatoes and there’s so many other goodies in this fast and easy recipe with Mexican-inspired flavors.

There’s texture and crunch from red peppers and green onions, black beans add heartiness, corn adds sweetness and juiciness, and there’s the fresh pop of cilantro. Feel free to work in avocado, red onion, or other favorites. You can use it as a filling for enchiladas, tacos, or wraps.

Everything is tossed with a honey and dijon mustard sauce that’s sweet, tangy, and bright with a little bit of a kick from the cayenne I used, but it’s optional. It’s naturally gluten-free and use agave rather than honey to keep it vegan.

Roasted Sweet Potato Salad - Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!! (Great for outdoor events and lunchboxes because there's no mayo!)

The potato salad can be served warm, at room temp, or chilled and gets better the day after making it because the flavors marry.

It’s a perfect clean-eating dinner and the leftovers work great in lunchboxes. It’ll be a favorite at your next picnic or potluck and there’s no mayo which is great for warmer months.

Roasted Sweet Potato Salad - Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!! (Great for outdoor events and lunchboxes because there's no mayo!)

Roasted Sweet Potato Salad - Goodbye mayo-loaded, mushy, boring potato salad. Hello to a Mexican-inspired potato salad full of flavor and texture with corn, black beans, peppers, and cilantro!! (Great for outdoor events and lunchboxes because there's no mayo!)

Print Recipe

Roasted Sweet Potato Salad

This sweet potato salad puts potato salad in a whole new light and there's so many other goodies in this fast and easy recipe with Mexican-inspired flavors. There's texture and crunch from red peppers and green onions, black beans add heartiness, corn adds sweetness and juiciness, and there's the fresh pop of cilantro. Everything is tossed with a honey-dijon mustard sauce that's sweet, tangy, and bright. The potato salad can be served warm, at room temp, or chilled and gets better the day after making it. It's a perfect clean-eating dinner and the leftovers work great in lunchboxes. It'll be a favorite at your next picnic or potluck and there's no mayo which is great for warmer months.

Yield: serves 4 to 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • one 15-ounce can black beans, drained and rinsed
  • 3 green onions, trimmed and thinly sliced (use the white and green)
  • 1 medium red bell pepper, seeded and diced small
  • 1 cup corn (I use frozen that I allowed to thaw)
  • 1/2 cup cilantro leaves, minced (about half of 1 bunch)
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice (lime juice may be substituted)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste

Directions:

  1. Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
  2. To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
  3. To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
  4. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve. Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.

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53 comments

  1. I must try this–what a great twist on potato salad! Much more colorful and dressed with a vinaigrette instead of mayo. This is the kind of potato salad I could make on a regular basis and would go well with several of your fish and chicken recipes…I’m already thinking about which one to make!

    • Paula you would lovvve this potato salad based on what I know about you. The flavors with the cilantro, beans, corn, the vinaigrette, soooo good. You don’t even need a fish or chicken dish :) but of course go ahead! LMK what you pair it with or if you try it!

    • Time got away from me yesterday so I ended up making this after dinner. I think the potatoes soaked up more of the vinaigrette overnight–I liked it straight out of the fridge today. Jon also prefers (and appreciates) healthier versions of his favorite foods so this was a hit for him too!

    • I loved how the vinaigrette soaked in more overnight, too! So glad you guys enjoyed this and straight outta the fridge for lunch is always a winner :)

  2. I love sweet potatoes!

  3. I love all potato salads. And this sweet potato version is GENIUS. Sorry I haven’t commented much, been a crazy summer. Just wanted to stop by and say I hope you’re doing well :) PINNED!!!

    • No need to apologize!! I am the same and have scaled back, too :) Not enough hours in the day! Thanks for pinning and hope the rest of your summer slows down so you can savor it before it ends!

  4. This sweet potato salad looks fabulous. I love me my regular potato salad (sans mayo, though), but I’m open to delicious alternatives like this one.

  5. Sweet potato overweighes over others in food decor and mixed salad because of its bright orange color. It looks yummy and appetizing. I will choose this for my lunch as the nutrient and protein is quite high. It will fit my lunch the most. Thanks for your sharing and clear instruction.

  6. “Potato salad” is typically a repellent phrase to me because I have a problem with VM (“Visible mayo”). This version, however, looks a lot more colorful and flavorful than the classic version, plus, the mellow flavor of sweet potatoes seems like it would have a great taste as well as superior flavor. Thank you for a great recipe and idea!

  7. I really only like sweet potatoes in a cold salad for some reason.  But most of the time, they are doused in nasty mayo.  Honey mustard and cilantro sounds like an awesome and tasty combo.  (Really, cilantro will improve anything, amirite?)  

    THere’s just something about the combination of sweet potatoes and black beans that is just delicious.  Chili, breakfast burritos, black bean salsa on top of cold roasted sweet potatoes.  

    Everytime I read your blog i get hungry.

    • This whole dish was just SO GOOD. I had to restrain myself every time I opened the fridge and saw the leftovers. The beans + sweet potatoes are such a great combo (yes to cilantro!) and the corn and then the vinaigrette it was all tossed in…you would looooove this!

  8. I am a fan of both, white and sweet potatoes, but OMG I haven’t had sweet potatoes in forever, maybe in 6 months, no idea how I have survived, but now I feel like I must have them asap, love the colors and delicious flavors in this recipe!

  9. I’ve totally been contemplating making a sweet potato salad, and now I am definitely doing it. This looks delicious, and I LOVE the idea of using it as a taco filling. Yum.

  10. Now THAT is a gorgeous potato salad.  The colors just pop!  Not to mention I bet it tastes amazing and sounds so healthy.  I never thought to make a sweet potato salad.  Pinning!

  11. I can totally get on board with this. Normally I can’t even look at potato salad, but this one? I want to stare at it for days!

  12. So, so good. I made it Saturday evening and my whole family liked it, even my 18 month old gobbled it up. I think I’ll add some avocado and crumbled bacon next time. Because you can’t go wrong with avocado and/or bacon.

    • Thanks for trying the recipe and I’m glad it came out great for you! You can’t go wrong with nearly any add-in for this salad, too! Your ideas sound great for next time!

  13. I don’t ever say OMG, but OMG! I just made this and never want to eat anything else ever again!

  14. Just made this! Love love it. Used more cilantro and green onion , left out the cayenne pepper. So awesome

  15. it really good and interesting.
    I still have to try

  16. This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!.

  17. Honey mustard and cilantro sounds like an awesome and tasty combo. (Really, cilantro will improve anything, amirite?)

  18. I really enjoyed this recipe with sliced avocado and rye toast on the side–that bulked it up enough for my whole family (3 tall, fit folks). It has great flavour without the cayenne and I put a lot less cilantro in it since my dad doesn’t like cilantro (he noticed it, but didn’t mind)… still delicious! Thanks!

  19. OMG!! are those Potatoes.. they look so delicous.. thanks for the article

  20. I don’t ever say OMG, but OMG! I just made this and never want to eat anything else ever again! … still delicious! Thanks!

  21. This is truly a great read for me. I have bookmarked it and I am looking forward to reading new articles. Keep up the good work!. thanks for the article

  22. Just made this tonight. SO GOOD! Healthy too! THANK YOU!

  23. I will definitely try this! Thanks for sharing.

  24. We love sweet potatoes! Healthy, yummy salad and not a lettuce leaf in sight. Great flavour………… but for us without the cilantro. Still packs a punch.

  25. I made this last night this was delicious oh my god oh my God again.

  26. I JUST made this and let me tell you, it’s DELICIOUS!!!! I cut back the oil a bit, and it was perfect!! Thank you!

  27. We love sweet potatoes! I really do feel like eating that right now!!!

  28. Love…love….love!!!! am eating right now! So glad I found this recipe and your website!!!!! You are my new favorite :)

  29. Tracey Carroll Reply

    This is so delicious! Do you have any idea the caloric count for this?

  30. I made this tonight and it was really good! It was light and hit the spot!! I didn’t do full 2 tablespoons of each just because I didn’t cook as many sweet potatoes and since I put too much olive oil on my sweet potatoes, I didn’t add any extra in. ;)  Thanks Averie!!!! 

  31. This was delicious! I never would have thought about combining these ingredients and I almost didn’t make it because I’m not a huge fan of mustard. I’m so glad I tried it!! The flavors are great and the crunchiness of the peppers and corn (I used fresh since it’s in season) were a great balance to the texture of the sweet potato and black beans. It was a hit at the BBQ I brought it to and I’ve already made my second batch this week!

    • Thanks for trying the recipe and I’m glad it came out great for you! And so awesome that you’re on your 2nd batch this week and on top of that, you almost didn’t make it. Glad you gave it a try! :)

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