Roasted Sweet Potato Salad

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 in blue serving dish

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. 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.

Roasted Sweet Potato Salad recipe

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
  • Corn
  • Fresh cilantro
  • Honey 
  • 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 

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. 

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!)

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. 

Tips for Making Sweet 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. 

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!)

Want to know how to make sweet potato salad? Watch the video: 

Roasted Sweet Potato Salad

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!

Yield: 4 to 6 servings
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)

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

Instructions

    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.

Notes

Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 453 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 1133mg Carbohydrates: 71g Fiber: 15g Sugar: 21g Protein: 13g

More Healthy Sweet Potato Recipes: 

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip — The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Honey-Roasted Sweet Potatoes with Honey-Cinnamon Dip - The honey glaze and the creamy cinnamon dip make these potatoes irresistible!!

Sweet Potato, Corn, and Black Bean Enchiladas (vegetarian) — Healthier comfort food that everyone will love! Fast, easy, and tastes amazing!

Sweet Potato, Corn & Black Bean Enchiladas (vegetarian) - Healthier comfort food that everyone will love! Fast, easy & tastes amazing!

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) – A healthy meal that’s easy, ready in 15 minutes, satisfying and doesn’t taste like health food!

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema (vegan, GF) - A healthy meal that's easy, ready in 15 minutes, satisfying & doesn't taste like health food!

Roasted Sweet Potato and Chickpea Buddha Bowl – The bowls are fast, EASY, naturally vegan and gluten-free! If you need a HEALTHY recipe that tastes like comfort food, this is it!!

Coconut Lime Chicken and Sweet Potato Curry –  Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING!

One-Pan Barbecue Chicken and Roasted Sweet Potatoes — It doesn’t get much easier than chopping up potatoes, drizzling with olive oil, and placing chicken thighs marinated in your favorite barbecue sauce on a baking sheet! 

Sheet Pan Roasted Sweet Potatoes and Chicken – EASY, HEALTHY, and a great way to enjoy roasted sweet potatoes in less time!

107 comments on “Roasted Sweet Potato Salad”

  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!

  2. 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!

  3. 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.

  4. 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.

  5. “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!

  6. 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!

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. 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.

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

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

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

  15. 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!.

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

  17. 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!

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

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

  20. 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

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

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

  23. 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.

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