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!

105 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!

  14. I made the recipe as stated and it was very good, but it needed a bit more “oomph” for my tastes. I added a bit of lime juice and a sprinkle of cumin and it really brought everything together.

    • I mentioned in the recipe that you can use lime or lemon juice and I used cayenne pepper which gave it enough oomph for me but I can see how cumin could be great as well. Glad you enjoyed it.

  15. My husband is a diabetic but I would love to make the roasted sweet potato salad. Could you please tell me what I could use instead of the honey in the dressing? My husband has sweet potato instead of white potato do I would love to make this salad for him.

  16. Hi Averie,
    I thought I had some leftover coriander when I started making this, but turns out I didn’t! So I subbed fresh basil and added 1/2 tsp of homemade chipotle seasonings. YUM , so fresh!

    Thanks so much for sharing the recipe :)

  17. Made this recipe last night – loved it!

    Rating: 5
  18. Absolutely loved this recipe!! My thirteen year old asked for more!! Home run! Thanks for sharing!

    Rating: 5
  19. Tried the sweet potato salad. Great flavor and texture combination. I was out of Cilantro so I used fresh flat leaf parsley. I also added smoked paprika which was a great addition. The sweet potatoesand the smokiness of the paprika really work well together. My husband loved it too!

    Rating: 5
  20. This was delicious! I skipped the black beans and cilantro (didn’t have any), and used roasted corn, and wow! So tasty and easy! Thank you, Averie! I can’t wait to bring this to summer picnics.

    Rating: 5
  21. I made this recipe for a large group of people and had concerns about it’s acceptance, but it went over so well. I have been asked to share the recipe! I didn’t peel the sweet potatoes, but did scrub them well and trimmed them as needed. I was very pleased at the result and the acceptance of this unusual dish. I had several people who liked that it was gluten free and a few said it would be a good vegan meal.

    Rating: 5
  22. Just made your recipe tonight! It was a hit. I didn’t have any green onions, but roasted onions with the sweet potatoes, and made this a warm dish served over quinoa. We recently started eating more vegan meals and this made a great dinner.
    Thanks for posting!

  23. I’ve made this so many times – it’s always a hit and a crowd favourite!

    Rating: 5
  24. I made this recently with a few minor variations (using vidalia vs. green onions and dried cherries vs corn). It was delicious. I especially like the dressing and will make it again. Thanks!

    Rating: 5
  25. This is a MASSIVE hit with my husband, and I love it, too. My sister-in-law asked it had wasabi in it – and I agree with her, that’s the overall flavour going on here! My teens asked me to tone down the spice a bit, but…nope, I’m loving it too much, and I think I’ll keep it just as is. I just joined Weight Watchers, and used this as a side dish yesterday and would say it was eight servings, about 3/4 cups each, and that made it just 2 points. It is FULL of fantastic flavour, and it’s very unique. I loved it.

    Rating: 5

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