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.
This is absolutely delicious! Made it for us, and then again for company, and the gentleman is still talking about it! I serve it as a side dish, but then eat it leftover for lunch. Delicious and nutritious. Thank you!
This is absolutely delicious! Made it for us, and then again for company, and the gentleman is still talking about it! I serve it as a side dish, but then eat it leftover for lunch. Delicious and nutritious. Thank you!
Thanks for the 5 star review and glad it turned out deliciously for you and that you’ve made it a couple times!
This salad was delicious, although two jumbo sweet potatoes weighs more like 2.5 pounds. I found that 1.25 pounds was not enough – next time I’ll definitely double to 2.5 pounds.
This salad was delicious, although two jumbo sweet potatoes weighs more like 2.5 pounds. I found that 1.25 pounds was not enough – next time I’ll definitely double to 2.5 pounds.
I personally use about 1 1/4 pounds (maybe my grocery store’s potatoes are smaller than yours) and that’s fine but of course add more potatoes if you like. Glad it was delicious!
I made this gorgeous salad two days ago – truly delicious! However I think there may be a mistake in the recipe, as TWO jumbo sweet potatoes weigh more like 2.5 pounds, and I feel like the salad I made definitely needed more than the 1.25 pounds that I used. Increase the weight of sweet potato in the recipe, and I’d give it 5 stars instead of 4 :)
The honey-mustard dressing is divine! But if I’m ever in a rush or don’t have the ingredients, a good quality shop bought honey mustard dressing would do the trick too!
I made this recipe for a family cookout & it was a hit. Everyone kept asking me for the recipe.
I made this recipe for a family cookout & it was a hit. Everyone kept asking me for the recipe.
Thanks for the 5 star review and glad this was a hit at your family cookout and people kept asking for the recipe!
This is a fabulous alternative to regular potato salad. Having family members who eat gluten free….this is the picnic request I’m always asked to make. Very tasty.
Thanks for the 5 star review and glad this is always requested for your events!
The honey mustard dressing so delicious. Love this salad!!
Thanks for the 5 star review and glad you love it!
My new favorite salad!!!!! I used sweet potato but looks like you used yams. I roasted them until just golden, used tri-color bells but everything else the same. My husbands poker pals devoured this. I have to make it again so I can get some!
Very easy and super super good.
Thanks for the 5 star review and glad it’s your new favorite salad – as well as your husband’s and his friend’s!
Yum! Works as a vego meal or a side with meat
Thanks for the 5 star review and agreed – works either way!
Was looking for a recipe to use ingredients I had on hand instead of going to the grocery store. Luckily I had everything I needed for this. It is delicious. Will definitely make again. Just wish I could Pin this though..
Thanks for the five star review and I’m glad you had everything on hand!
You can pin easily…there are buttons on all the top left hand corners of every photo if you hover over it with your mouse.
I made your delicious sweet potato salad and it was a hit with my family and friends. Thanks
Thanks for the five star review and I’m glad this was a hit with your family and friends!
I just made your sweet potato salad, and it’s incredible! I followed your instructions to the letter (I used lime juice instead of lemon, because I love lime with my southwest flavors!), and can’t wait to eat this in my lunches this week!
Thanks for the 5 star review and glad this will be great for your lunches!
This is a MASSIVE hit with my husband, and I love it, too. My sister-in-law asked it had wasabi in it – and I agree with her, that’s the overall flavour going on here! My teens asked me to tone down the spice a bit, but…nope, I’m loving it too much, and I think I’ll keep it just as is.
I just joined Weight Watchers, and used this as a side dish yesterday and would say it was eight servings, about 3/4 cups each, and that made it just 2 points.
It is FULL of fantastic flavour, and it’s very unique. I loved it.
Thanks for the 5 star review and glad it’s a massive hit! Agreed, it’s unique and that’s what I love about it!
I made this recently with a few minor variations (using vidalia vs. green onions and dried cherries vs corn). It was delicious. I especially like the dressing and will make it again. Thanks!
Thanks for the 5 star review and glad you enjoy this salad and will make the dressing again, too!