Roasted Sweet Potato Salad
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Roasted Sweet Potato Salad — This roasted sweet potato salad is tossed in a honey Dijon dressing. The sweet and savory flavors of this potato salad are to die for!
Roasted Sweet Potato Salad Recipe
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. 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 even use this roasted sweet potato salad as a filling for enchiladas, tacos, or wraps.
Everything is tossed with a honey 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 if you use agave rather than honey it’s vegan.
The sweet potato salad can be served warm, at room temp, or chilled, and it 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 since there’s no mayo it’s great for warmer months.
What’s in Sweet Potato Salad?
For this sweet potato salad recipe, you’ll need:
- Sweet potatoes
- Olive oil
- Salt and pepper
- Black beans
- Green onions
- Bell pepper
- Fresh cilantro
- Dijon mustard
- Lemon juice
- Cayenne pepper
How to Make Sweet Potato Salad
You’ll first need to roast the sweet potatoes (more on that in a moment), and while the sweet potatoes are roasting you should prep the rest of the ingredients. Add the black beans, green onions, red pepper, corn, and cilantro to a large bowl and set aside.
Then, whisk together the honey Dijon dressing in a separate bowl. Once roasted, add the sweet potatoes to the bowl with the veggies and toss everything together with the dressing. Taste the sweet potato salad and adjust seasonings as needed.
You can serve this roasted sweet potato warm, or let the flavors mingle in the fridge for a few hours before serving chilled.
How to Roast Sweet Potatoes for Salad
Don’t often roast sweet potatoes? Don’t worry, it’s really easy!
You’ll first need to preheat the oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the diced sweet potatoes in an even layer. Drizzle the potatoes with olive oil, season with salt and pepper, and bake until fork-tender and done.
Halfway through baking, flip potatoes to ensure even cooking. The exacct baking time will vary based on the size of your potatoes, and I recommend starting to check at 30 minutes for doneness.
Can I Use Another Type of Mustard in the Dressing?
Most likely, yes. I prefer Dijon mustard because it has a deeper flavor than your average yellow mustard, but you’re welcome to use whatever mustard you have on hand.
Can I Add in Other Veggies?
Of course! You can doctor up this roasted sweet potato salad however you see fit.
How Long Does Potato Salad Last?
This sweet potato potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.
Can Potato Salad Be Frozen?
No, I do not recommend freezing this sweet potato salad. I think some of the veggies would become grainy once frozen, and the salad’s texture would change overall after being thawed.
Tips for Making Sweet Potato Potato Salad
It’s important that you cut the sweet potatoes into roughly the same size chunks, otherwise your sweet potatoes will cook at an uneven rate. Obviously, each piece won’t be exactly the same size, but do your best!
For a slightly different take on this sweet potato salad, you can use lime juice in the dressing instead of lemon juice. It’s a subtle change, but it does make a difference!
I used frozen, thawed corn in my sweet potato salad, but if you have fresh sweet corn on hand definitely use that instead. You can cut the sweet corn off the cob and you don’t even have to cook it. It’s incredibly sweet and juicy straight off the cob.
- 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)
Honey Dijon Dressing
- 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
- 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.
- To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
- 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.
- 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.
Amount Per Serving: Calories: 453Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1133mgCarbohydrates: 71gFiber: 15gSugar: 21gProtein: 13g
More Potato Side Dishes:
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Pink and Purple Potato Salad — Move over, boring potato salad! Have this PRETTY one made with purple potatoes instead!! NO MAYO makes it healthier and perfect for picnics, parties, potlucks and events!!
Honey Butter Smashed Sweet Potatoes — Soft, tender potatoes with crispy skin and the most HEAVENLY melted honey butter on top!! EASY comfort food that’s a perfect side dish anytime!!
Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip — The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!
Pamesan and Herb Roasted Potatoes — These herb roasted potatoes are sprinkled with Parmesan cheese and are made with seasonings you already have on hand. So easy to prep, and crazy delicious!
Roasted Sweet Potato and Apple Casserole — A HEALTHIER and DELICIOUS twist on sweet potato casserole!! The potatoes and apples retain some texture with the perfect amount of crumble topping!
Crispy Parmesan Ranch Potatoes — The BEST roasted potatoes you’ll ever eat!! Tender potatoes seasoned with ranch mix and topped with a CRISPY Parmesan breadcrumb topping!
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