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 just THE BEST complete with red bell peppers, black beans, corn, cilantro, and tossed in a lemon Dijon light dressing!
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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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Thanksgiving Side Dish Idea!
This is a great Thanksgiving side dish because it holds well at any temperature.
Roast the sweet potatoes alongside whatever else you have roasting in the oven that day, and when they’re done you can assemble the salad, cover it with saranwrap and let it just hang out til you’re ready for the big meal.
I have readers who tell me they make this every year for Thanksgiving and it wouldn’t be Thanksgiving without it. This recipe was originally posted in 2015.
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:
- 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.
Recipe FAQs
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.
Yes! I always peel sweet potatoes if I’m using them to make roasted sweet potato salad.
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.
Of course! You can doctor up this roasted sweet potato potato salad however you see fit.
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.
This sweet potato potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.
You can serve this roasted sweet potato warm, or let the flavors mingle in the fridge for a few hours before serving chilled.
No, I do not recommend freezing this sweet potato salad. I think some of the veggies would become grainy once frozen, and the salad’s texture would change overall after being thawed.
What to Serve with Sweet Potato Salad
Recipe Video
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Roasted Sweet Potato Salad
Ingredients
- 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
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Potato Salad Recipes:
Warm German Potato Salad — A classic potato salad made with tender red potatoes, bacon, onions, and a tangy vinegar dressing! This no-mayo potato salad is a family favorite side dish that’s perfect for parties, picnics, and potlucks!!
Bacon Potato Salad — This no mayo Potato Salad with Bacon is ready in just 30 minutes! It’s a vinegar potato salad the whole family will love.
Pink and Purple Potato Salad — Move over, boring potato salad! Have this PRETTY one made with purple potatoes instead!! NO MAYO makes it healthier and perfect for picnics, parties, potlucks and events!!
Originally posted July 29, 2015 and reposted October 6, 2023 with updated text.
Very good salad – some halved cherry tomatoes would make a great addition.
That’s a great addition for you to make for next time! Thanks for trying the recipe, Meri!
Lovely recipe! I used maple syrup instead of honey. I doubled the mustard and added vinegar and some sugar. I needed more dressing. I used red onion and added chili powder. Very tasty and it’s a festive dish to take to picnics.
Thanks Theresa and I am glad it was lovely, very tasty, and festive!
I made this salad last night for a picnic and would definitely make it again. Adjustments – 45 minutes was too long for the potatoes. I missed the note to check at 30 minutes. Had to cut off the burnt parts. So I added some steamed zucchini bits for extra veggies. I added more lime juice to the dressing and used a mixture of avocado and olive oil because the olive oil is much heavier. Avocado oil has a more neutral flavor. Definitely a hit!!
Yes always play it by ear when roasting veggies – it depends on their exact size, your oven, your baking sheet, but that’s easy to monitor for the nex time. I am glad this was a hit and thanks for the 5 star review!
Made this for a potluck!it was gone instantly. So good and fresh tasting. Thanks so much for this great recipe!
Made this for a potluck!it was gone instantly. So good and fresh tasting. Thanks so much for this great recipe!
Thanks for the 5 star review and I am glad that this was good, fresh tasting, and gone instantly! That’s wonderful to hear!
This has become a family favorite for more than a year!! I made this for my husband who was immediately enthralled with it. We eat it hot or cold and we love it as a breakfast hash with fried eggs or poached eggs on top.
This has become a family favorite for more than a year!! I made this for my husband who was immediately enthralled with it. We eat it hot or cold and we love it as a breakfast hash with fried eggs or poached eggs on top.
Thanks for the 5 star review and that this has become a family favorite!
This is a lovely salad. I made it as written and my guests liked it a lot. I think I’d replace the green onions with red onion next time, but it is great as is. I served this as a side with Cubano sandwiches. I had some left over, so in the morning I sautéed some chopped ham and red onion and added the leftovers to make a hash. Then added over easy eggs on top. Delicious! Thanks for this recipe, so healthy and beautiful!
This is a lovely salad. I made it as written and my guests liked it a lot. I think I’d replace the green onions with red onion next time, but it is great as is. I served this as a side with Cubano sandwiches. I had some left over, so in the morning I sautéed some chopped ham and red onion and added the leftovers to make a hash. Then added over easy eggs on top. Delicious! Thanks for this recipe, so healthy and beautiful!
Thanks for the 5 star review and glad it was lovely! And yes, very easy to customize and improvise with as you did which is great!
I am so happy I found this recipe! I was looking to make something new to go with quesadillas tonight. (Quarantine cooking = always looking for new recipes.) I had all the ingredients on hand so that made it super easy. It is delicious! I followed your recipe, the only exception was to use maple syrup instead of honey – and I doubled it. Next time I might try it with lime juice instead of lemon – just for fun – since I love lime too! I will definitely be making this again. Thanks, Averie!!
I am so happy I found this recipe! I was looking to make something new to go with quesadillas tonight. (Quarantine cooking = always looking for new recipes.) I had all the ingredients on hand so that made it super easy. It is delicious! I followed your recipe, the only exception was to use maple syrup instead of honey – and I doubled it. Next time I might try it with lime juice instead of lemon – just for fun – since I love lime too! I will definitely be making this again. Thanks, Averie!!
Thanks for the 5 star review and glad you’ll be making this again! And yes, lime for lemon, maple for honey, it’s a very flexible recipe and you can experiment with it.
This gets 5 stars from me easy to assemble sweet flavor profiles and healthy for you