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.

MY OTHER RECIPES

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!)

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.

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.
Only Eats

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67 comments on “Roasted Sweet Potato Salad”

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

  2. 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!

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

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

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

  6. 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!!!! 

  7. 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! :)

  8. This sounds great! And I’m excited to make it, but just wanted to note it’s not “clean eating” as it contains legumes and corn. But it is a good alternative to most potato salads.

    • Legumes and corn are a whole lot cleaner than DingDongs and Twinkies! It’s all perspective :) Enjoy the salad!

    • Reba, I was just looking at the reviews for this salad tonight. I read your comment that this beautiful dish was not “clean eating” because it contains legumes and corn. I honestly had to laugh and wonder why you would think legumes are not clean living. I am a vegan and legumes are a huge part of my diet. I will tell you since I began to eat more legumes in place of meat and dairy that my health has never been better. I am 50 years young and take no medications that I once had to take. I actually eat corn as well. Corn can be a vegetable, grain, or fruit depending on when it is harvested. I eat organic corn on the cob and popcorn. I think both of these items are considered “clean eating” by most. Also, legumes and sweet potatoes are both on the top 12 lowering cholesterol food list. I am not criticising, I am just making sure that what you said will not mislead others.

      • Thanks for your thoughts, Kim, and I agree that legumes are pretty darn clean. They are definitely cleaner than lots of other things out there, that’s for sure! Glad you are feeling healthy and amazing!

  9. I’m so in love with this salad! I made a batch to go with lentil sloppy joes on a night we were having some family over for dinner. Everyone loved it and there were barely enough leftovers to enjoy the next day. I served it with some sliced avocado, which complimented it nicely. I’ll be making another batch very soon! Thanks!

  10. Added some wheatberries and a seranno pepper and it’s been my lunch all week long – delicious! With half an avocado on top too? Mmm. Thanks so much for posting, I really appreciate it.

  11. This is an awesome salad. It is full of flavor and looks wonderful with the variety of colors and textures. This is far better than a potato salad doused with mayonnaise!

  12. Want to make this but always struggle cutting sweet potatoes!

  13. Hi Averie,
    Let me start by saying your food blog filled with so many beautiful recipes that look so easy. I am finally able to post a comment about this dish, even though I made it weeks ago. I made this recipe for two different families that have lost a loved one and they both absolutely loved it. This is a beautiful healthy salad. It is delicious!!! All of ingredients go so well together. The only thing I did differently was as far as the salad dressing , I just use 1 tablespoon of all of the wet ingredients and that seemed to coat it well. I also use coconut oil and organic corn and organic sweet potatoes being I am a vegan. My friends wanted the recipe so I gave them the name of your blog so they could look at all the other beautiful recipes as well.
    I am a vegan so I made sure that my sweet potatoes were organic and my corn as well. I also cut up and avocado and put it in a separate container so that if the salad was kept overnight at my friends house they wouldn’t have a soggy brown avocado mixed in with tha I also cut up and avocado and put it in a separate container so that they did not get mushy and turn brown. I would definitely give this recipe five stars. Thank you so much for sharing this. I am in Dallas this weekend visiting my sister and I’m going to make it for us for supper tonight. She can’t wait to try. This will be a recipe that I will make probably at least two times a month if not more because it is that good.
    And for the woman who was apprehensive about cutting the sweet potato, I think you either had a video of how to cut it or you had directions how to cut it. I think that was you?
    Also one thing I just wanted to say as a side note, is that I think all food bloggers should have a place for comments and a place only for reviews. Too many people instead of writing a review comment about how good A recipe looks and then people who want to make it are having to read through every comment to see if it’s a review. Just a thought. Thanks again for your blog I absolutely love it. Keep up the good work Averie.

    • I’m so glad that you love the recipe and that you will continue to make it often! Setting up a separate place to comment as a review versus just comment to comment would be something I would need to take up with my web designer at some point in the future. Happy holidays!

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