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 complete with red bell peppers, black beans, corn, cilantro, and tossed in a lemon Dijon light dressing!

Potato Salad … with Sweet Potatoes!

This sweet potato salad puts ‘potato salad’ in a whole new light! 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.

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!

Because of that, it’s not only great to make ahead for work week (or school) lunches meal prep style.

Sweet Potato Salad Ingredients

For this sweet potato potato salad recipe, you’ll need the following ingredients: 

• 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

Making potato salad with sweet potatoes is just as easy as making traditional potato salad. Here’s an overview of the recipe steps:

1. 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.
2. Add the black beans, green onions, red pepper, corn, and cilantro to a large bowl and set aside. 
3. Then, whisk together the honey Dijon dressing in a separate bowl.
4. Once roasted, add the sweet potatoes to the bowl with the veggies and toss everything together with the dressing.
5. Taste the sweet potato salad and adjust seasonings as needed. 

Tips for Making Sweet Potato Potato Salad

Cutting the sweet potatoes: 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! 

Lemon vs lime juice: 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! 

Corn variety: 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.

Recipe Video

What to Serve with Sweet Potato Potato Salad

This Mexican-inspired potato salad pairs well with just about any grilled protein or Mexican main dish. It’s also great for potlucks and barbecues!

Try serving the potato salad with one or more of the following:

• Grilled Salsa Verde Pepper Jack Chicken
• Grilled Pork Chops
• Grilled Cilantro Lime Chicken
• Black Bean Burgers
• Grilled Spicy Lime Chicken

Save Saved Review Print

4.52 from 150 votes

Roasted Sweet Potato Salad

By Averie Sunshine

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!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

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Ingredients  

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• ▢ about 1 1/4 pounds sweet potatoes, about 2 jumbo, washed, peeled, and cut into 1-inch pieces
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon salt
• ▢ ½ 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
• ▢ ½ 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
• ▢ ½ teaspoon salt, or to taste
• ▢ ½ teaspoon pepper, or to taste
• ▢ pinch cayenne pepper, optional and to taste

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Instructions 

• 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.

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

Serving: 1, Calories: 316kcal, Carbohydrates: 50g, Protein: 10g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 8g, Sodium: 764mg, Fiber: 11g, Sugar: 14g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally posted July 29, 2015 and reposted October 6, 2023 with updated text.