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.
it really good and interesting.
I still have to try
Just made this! Love love it. Used more cilantro and green onion , left out the cayenne pepper. So awesome
Thanks for trying the recipe and I’m glad it came out great for you! I love cilantro and can never have too much :)
I don’t ever say OMG, but OMG! I just made this and never want to eat anything else ever again!
I felt the same way about it and pretty much took down the majority of the batch, myself :) Glad you love it, too!
So, so good. I made it Saturday evening and my whole family liked it, even my 18 month old gobbled it up. I think I’ll add some avocado and crumbled bacon next time. Because you can’t go wrong with avocado and/or bacon.
Thanks for trying the recipe and I’m glad it came out great for you! You can’t go wrong with nearly any add-in for this salad, too! Your ideas sound great for next time!
I can totally get on board with this. Normally I can’t even look at potato salad, but this one? I want to stare at it for days!
Now THAT is a gorgeous potato salad. The colors just pop! Not to mention I bet it tastes amazing and sounds so healthy. I never thought to make a sweet potato salad. Pinning!
Thanks for the compliments and the pin!
I’ve totally been contemplating making a sweet potato salad, and now I am definitely doing it. This looks delicious, and I LOVE the idea of using it as a taco filling. Yum.
If you try it, LMK!
I am a fan of both, white and sweet potatoes, but OMG I haven’t had sweet potatoes in forever, maybe in 6 months, no idea how I have survived, but now I feel like I must have them asap, love the colors and delicious flavors in this recipe!
I think they tend to be more of a fall/winter thing than spring/summer but they are so good year round!
I really only like sweet potatoes in a cold salad for some reason. But most of the time, they are doused in nasty mayo. Honey mustard and cilantro sounds like an awesome and tasty combo. (Really, cilantro will improve anything, amirite?)
THere’s just something about the combination of sweet potatoes and black beans that is just delicious. Chili, breakfast burritos, black bean salsa on top of cold roasted sweet potatoes.
Everytime I read your blog i get hungry.
This whole dish was just SO GOOD. I had to restrain myself every time I opened the fridge and saw the leftovers. The beans + sweet potatoes are such a great combo (yes to cilantro!) and the corn and then the vinaigrette it was all tossed in…you would looooove this!
“Potato salad” is typically a repellent phrase to me because I have a problem with VM (“Visible mayo”). This version, however, looks a lot more colorful and flavorful than the classic version, plus, the mellow flavor of sweet potatoes seems like it would have a great taste as well as superior flavor. Thank you for a great recipe and idea!
Sweet potato overweighes over others in food decor and mixed salad because of its bright orange color. It looks yummy and appetizing. I will choose this for my lunch as the nutrient and protein is quite high. It will fit my lunch the most. Thanks for your sharing and clear instruction.
I love ‘a repellent phrase’ and VM….LOL
Definitely the best potato salad I’ve ever had and you’re safe on the mayo :)
Oh man, this looks incredible!
Paige
https://thehappyflammily.com
This sweet potato salad looks fabulous. I love me my regular potato salad (sans mayo, though), but I’m open to delicious alternatives like this one.
I love all potato salads. And this sweet potato version is GENIUS. Sorry I haven’t commented much, been a crazy summer. Just wanted to stop by and say I hope you’re doing well :) PINNED!!!
No need to apologize!! I am the same and have scaled back, too :) Not enough hours in the day! Thanks for pinning and hope the rest of your summer slows down so you can savor it before it ends!
I love sweet potatoes!
I must try this–what a great twist on potato salad! Much more colorful and dressed with a vinaigrette instead of mayo. This is the kind of potato salad I could make on a regular basis and would go well with several of your fish and chicken recipes…I’m already thinking about which one to make!
Paula you would lovvve this potato salad based on what I know about you. The flavors with the cilantro, beans, corn, the vinaigrette, soooo good. You don’t even need a fish or chicken dish :) but of course go ahead! LMK what you pair it with or if you try it!
Time got away from me yesterday so I ended up making this after dinner. I think the potatoes soaked up more of the vinaigrette overnight–I liked it straight out of the fridge today. Jon also prefers (and appreciates) healthier versions of his favorite foods so this was a hit for him too!
I loved how the vinaigrette soaked in more overnight, too! So glad you guys enjoyed this and straight outta the fridge for lunch is always a winner :)