Sweet Potato Salad

If salads had a popularity contest, this one would walk in wearing sunglasses, holding a fork, and casually win. Sweet potato salad is the fun cousin of the classic potato salad, less mayo, more flavor, and a splash of color that makes you look like you actually eat vegetables on purpose.

This recipe mixes roasted sweet potatoes with crunchy veggies, a tangy dressing, and just the right amount of sass. It’s hearty, healthy, and a little bit fancy without trying too hard. Perfect for potlucks, picnics, or any time you want people to ask, “Who made this?” and you can humbly reply, “Oh, just me.”

Why You’ll Love This Recipe

• Sweet, savory, and tangy in every bite
• Easy to make ahead for gatherings
• Great warm or chilled
• Packed with vitamins and fiber

Prep Time

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4

Nutrition (per serving)

• Calories: 260
• Protein: 3g
• Fat: 10g
• Carbohydrates: 38g
• Fiber: 6g
• Sugar: 9g

Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 red onion, finely diced
• 1 red bell pepper, chopped
• 2 celery stalks, sliced
• 1/4 cup chopped green onions
• 1/4 cup chopped parsley

Dressing

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Kitchen Tools Needed

• Baking sheet
• Large mixing bowl
• Small bowl for dressing
• Whisk
• Knife and cutting board
• Spatula or spoon

How to Make Sweet Potato Salad

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 25–30 minutes until golden and tender. Let cool slightly.
4. Combine veggies in a large bowl: red onion, bell pepper, celery, green onions, and parsley.
5. Whisk dressing ingredients in a small bowl until smooth.
6. Add roasted sweet potatoes to the veggie bowl. Pour dressing over and toss gently.
7. Taste and adjust seasoning. Serve warm or chill for 30 minutes for a cold salad.

Recipe Tip

Want a little extra flair? Add crumbled feta or toasted pecans before serving. It takes this salad from “yum” to “wait, did you make this from scratch?” level.

Final Thought

Sweet potato salad proves that comfort food can still feel fresh and fun. It’s colorful, wholesome, and easy to love, kind of like that one friend who always brings the best dish to every gathering. Make it once, and you’ll find yourself craving it again before the week’s over.

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Sweet Potato Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This sweet potato salad bursts with roasted caramelized edges, crisp veggies, and a silky, tangy dressing that clings to every bite. Each forkful balances sweet warmth with fresh crunch—creamy, tender, and irresistibly satisfying.

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Ingredients

• 3 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 red onion, finely diced
• 1 red bell pepper, chopped
• 2 celery stalks, sliced
• 1/4 cup chopped green onions
• 1/4 cup chopped parsley

Dressing

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
   
2. Toss sweet potato cubes with oil, salt, and pepper. Roast 25–30 minutes until tender.
   
3. Mix onion, bell pepper, celery, green onions, and parsley in a bowl.
   
4. Whisk olive oil, vinegar, mustard, honey, garlic powder, salt, and pepper for the dressing.
   
5. Add roasted potatoes to veggies, pour dressing, and toss gently.
   
6. Serve warm or chilled.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 260Total Fat: 10gCarbohydrates: 38gFiber: 6gSugar: 9gProtein: 3g