Roasted Sweet Potato Salad Recipe (2024)

This Roasted Sweet Potato Salad Recipe has ingredients that will leave you feeling great and has flavors that will keep you coming back for more. Roasting sweet potatoes brings out their sweetness, which plays perfectly with a sweet-heat dressing. Make this once, and you will turn to it again and again.

I love green salads, but sometimes I find myself craving something different.

This roasted sweet potato salad is perfect when I want a hearty side or plant-based main.

It is one of my go-to dishes for meal prep. I like to make this recipe on a lazy Sunday afternoon, so I've got an energizing lunch during the busy work week.

This recipe for sweet potato salad is infinitely adaptable, so feel free to play with it and make it your own.

Ingredients for Making Sweet Potato Salad Recipe

• Sweet Potatoes: I used four medium sweet potatoes for this recipe, but you could easily use two extra-large ones. Peel the sweet potatoes and cut them into ½ inch slices.
• Spices: I used a mix of sea salt, fresh ground black pepper, and chipotle chili powder to give the sweet potatoes a nice flavor. If you don't have chipotle chili powder, you could use regular chili powder or leave it out.
• Vegetables: I diced up one red pepper and added it to the sweet potatoes. You could also add yellow pepper, red onion, or even some kale.
• Nuts: I used ¼ cup of pine nuts, but you could use any type of nut you like. Walnuts, pecans, and almonds would all be great in this salad.
• Dressing: I made a simple salad dressing with apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt. You could also use balsamic vinegar or red wine vinegar. Or skip the vinegar and use lemon juice in its place.

Tips & Tricks

• Don't skip lining your pan with parchment paper when roasting sweet potatoes! The caramelized juices will make a mess and can be very difficult to clean up.
• Make sure you give the sweet potatoes long enough to cook. They should cook a little past the initial point of tenderness for the flavors to fully develop.
• Make sure that you cut the sweet potatoes to be all about the same size. Otherwise, they won’t cook evenly.

Variations for Sweet Potato Salad

• Use sherry vinegar in place of the apple cider vinegar. Add one tablespoon organic white miso. (If you make it this way, I recommend not adding the salt and then tasting and adjusting the seasonings to your taste. Miso adds a lot of salt on its own.)
• Add 1 bunch of kale massaged with one tablespoon of lime juice. Top with 2 tablespoons of pepitas.
• Add 1 ½ cups cooked quinoa, or 1 ½ cups (about one can) drained and rinsed black beans.
• Craving more sweetness? Dried cranberries are perfect here. Or finish with a drizzle of honey or maple syrup.
• Goat cheese or vegan nut cheese adds an extra pop of flavor.

Buying Sweet Potatoes

Look for sweet potatoes that show no signs of wrinkling or sprouting.

Avoid sweet potatoes that have a greenish color just under the skin. They have had too much exposure to light, and this has caused a natural toxin to develop.

Storing Sweet Potatoes

For the longest storage, keep sweet potatoes in a dark cool place. They will keep room temperature for about two weeks but will last up to a month in a dark, cool place.

Serving Suggestions

• Serve the vegan roasted sweet potato salad over baby arugula and top with ¼ cup of chopped scallions for a complete meal.

• Add 1 cup of corn and serve in a gluten-free corn tortilla soft-taco style!
• Use candied pecans in place of the pine nuts.

Frequently Asked Questions

Tools Needed to Make Sweet Potato Salad

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• Baking Sheet
• Parchment Paper
• Good Knife
• Mixing Bowl
• Blender

Storage

Leftovers can be stored in the refrigerator for up to four days.

How to Make Sweet Potato Salad

Roast the Sweet Potatoes

First, preheat your oven to 375 degrees and line a baking sheet with parchment paper.

Cube your sweet potatoes and place them in a bowl.

Toss with olive oil, salt, and pepper.

Transfer sweet potatoes to the prepared baking sheet, and post for 28 to 35 minutes until tender. Allow to cool slightly in the pan and transfer to a large bowl.

Make the Salad

While the sweet potatoes are roasting, make the dressing by combining the olive oil, apple cider vinegar, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and chipotle chili powder in a blender.

Process until smooth. (You can also whisk together in a bow.)

Add the scallions and red pepper to the bowl with the sweet potatoes.

Toss with the dressing. Taste and season with salt and pepper if desired.

Top with pine nuts and serve warm or at room temperature. (You can also make this a cold sweet potato salad if you prefer.)

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