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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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.
I’ve made this so many times – it’s always a hit and a crowd favourite!
Thanks for the 5 star review and glad you love this salad!
Just made your recipe tonight! It was a hit. I didn’t have any green onions, but roasted onions with the sweet potatoes, and made this a warm dish served over quinoa. We recently started eating more vegan meals and this made a great dinner.
Thanks for posting!
Glad this was a successful vegan dinner for you guys!
I made this recipe for a large group of people and had concerns about it’s acceptance, but it went over so well. I have been asked to share the recipe! I didn’t peel the sweet potatoes, but did scrub them well and trimmed them as needed. I was very pleased at the result and the acceptance of this unusual dish. I had several people who liked that it was gluten free and a few said it would be a good vegan meal.
Thanks for the 5 star review and glad it was a hit with everyone!
This was delicious! I skipped the black beans and cilantro (didn’t have any), and used roasted corn, and wow! So tasty and easy! Thank you, Averie! I can’t wait to bring this to summer picnics.
Thanks for the 5 star review and glad it was a success and that you’ll bring to summer picnics!
Tried the sweet potato salad. Great flavor and texture combination. I was out of Cilantro so I used fresh flat leaf parsley. I also added smoked paprika which was a great addition. The sweet potatoesand the smokiness of the paprika really work well together. My husband loved it too!
Thanks for the 5 star review and glad the parsley worked out just fine. Smoked paprika would be awesome here, I would imagine!
Absolutely loved this recipe!! My thirteen year old asked for more!! Home run! Thanks for sharing!
Thanks for the 5 star rating and glad you and your 13 yr old loved it!
Made this recipe last night – loved it!
Thanks for the 5 star rating and glad you loved it!
Hi Averie,
I thought I had some leftover coriander when I started making this, but turns out I didn’t! So I subbed fresh basil and added 1/2 tsp of homemade chipotle seasonings. YUM , so fresh!
Thanks so much for sharing the recipe :)
Sounds like a delicious twist and glad it worked out great!
My husband is a diabetic but I would love to make the roasted sweet potato salad. Could you please tell me what I could use instead of the honey in the dressing? My husband has sweet potato instead of white potato do I would love to make this salad for him.
I have only made the recipe as written and really can’t give advice if you deviate. Good luck!
I made the recipe as stated and it was very good, but it needed a bit more “oomph” for my tastes. I added a bit of lime juice and a sprinkle of cumin and it really brought everything together.
I mentioned in the recipe that you can use lime or lemon juice and I used cayenne pepper which gave it enough oomph for me but I can see how cumin could be great as well. Glad you enjoyed it.
Hi Averie,
Let me start by saying your food blog filled with so many beautiful recipes that look so easy. I am finally able to post a comment about this dish, even though I made it weeks ago. I made this recipe for two different families that have lost a loved one and they both absolutely loved it. This is a beautiful healthy salad. It is delicious!!! All of ingredients go so well together. The only thing I did differently was as far as the salad dressing , I just use 1 tablespoon of all of the wet ingredients and that seemed to coat it well. I also use coconut oil and organic corn and organic sweet potatoes being I am a vegan. My friends wanted the recipe so I gave them the name of your blog so they could look at all the other beautiful recipes as well.
I am a vegan so I made sure that my sweet potatoes were organic and my corn as well. I also cut up and avocado and put it in a separate container so that if the salad was kept overnight at my friends house they wouldn’t have a soggy brown avocado mixed in with tha I also cut up and avocado and put it in a separate container so that they did not get mushy and turn brown. I would definitely give this recipe five stars. Thank you so much for sharing this. I am in Dallas this weekend visiting my sister and I’m going to make it for us for supper tonight. She can’t wait to try. This will be a recipe that I will make probably at least two times a month if not more because it is that good.
And for the woman who was apprehensive about cutting the sweet potato, I think you either had a video of how to cut it or you had directions how to cut it. I think that was you?
Also one thing I just wanted to say as a side note, is that I think all food bloggers should have a place for comments and a place only for reviews. Too many people instead of writing a review comment about how good A recipe looks and then people who want to make it are having to read through every comment to see if it’s a review. Just a thought. Thanks again for your blog I absolutely love it. Keep up the good work Averie.
I’m so glad that you love the recipe and that you will continue to make it often! Setting up a separate place to comment as a review versus just comment to comment would be something I would need to take up with my web designer at some point in the future. Happy holidays!
Want to make this but always struggle cutting sweet potatoes!
Just take your time, you’ll be fine.
This is an awesome salad. It is full of flavor and looks wonderful with the variety of colors and textures. This is far better than a potato salad doused with mayonnaise!
I agree with everything you said! Glad you love it so much!
Added some wheatberries and a seranno pepper and it’s been my lunch all week long – delicious! With half an avocado on top too? Mmm. Thanks so much for posting, I really appreciate it.
Thanks for trying the recipe and I’m glad it came out great for you! I love wheatberries and the avo on top sounds perfect!
I’m so in love with this salad! I made a batch to go with lentil sloppy joes on a night we were having some family over for dinner. Everyone loved it and there were barely enough leftovers to enjoy the next day. I served it with some sliced avocado, which complimented it nicely. I’ll be making another batch very soon! Thanks!
Thanks for trying the recipe and I’m glad it came out great for you! Sliced avocado sounds wonderful and glad you’ll be making it again!
This sounds great! And I’m excited to make it, but just wanted to note it’s not “clean eating” as it contains legumes and corn. But it is a good alternative to most potato salads.
Legumes and corn are a whole lot cleaner than DingDongs and Twinkies! It’s all perspective :) Enjoy the salad!
Reba, I was just looking at the reviews for this salad tonight. I read your comment that this beautiful dish was not “clean eating” because it contains legumes and corn. I honestly had to laugh and wonder why you would think legumes are not clean living. I am a vegan and legumes are a huge part of my diet. I will tell you since I began to eat more legumes in place of meat and dairy that my health has never been better. I am 50 years young and take no medications that I once had to take. I actually eat corn as well. Corn can be a vegetable, grain, or fruit depending on when it is harvested. I eat organic corn on the cob and popcorn. I think both of these items are considered “clean eating” by most. Also, legumes and sweet potatoes are both on the top 12 lowering cholesterol food list. I am not criticising, I am just making sure that what you said will not mislead others.
Thanks for your thoughts, Kim, and I agree that legumes are pretty darn clean. They are definitely cleaner than lots of other things out there, that’s for sure! Glad you are feeling healthy and amazing!