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You are here: Home / Course / Side Dishes / Sweet Potato Salad

Sweet Potato Salad

By: Melissa Erdelac · On: August 22, 2019 · Updated: May 2, 2022

This post may contain affiliate links.
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sweet potato salad pinterest pin

Sweet Potato Salad recipe has roasted sweet potatoes, pecans, apples, and dried cranberries tossed in an easy maple mustard vinaigrette dressing. Flavorful and comforting Roasted Sweet Potato Salad is healthy, vegan, and a gluten free recipe that may be served warm or cold. 

overhead shot of roasted sweet potato salad with a serving spoon and apple resting by

Sweet Potato Salad is one of those versatile side dishes that can be served all year long. It’s the perfect make-ahead salad ideal for BBQs, potlucks, or family dinners because it can be served warm, room temperature, or cold. Plus, it contains no mayo!

Caramelized roasted sweet potatoes combined with crisp apples, crunchy pecans, and tangy cranberries also makes this dish ideal for the fall or Thanksgiving. The flavors of tender sweet potatoes, apples, and cranberries drizzled with maple mustard dressing has those essential autumn flavors.

How to Cook Sweet Potatoes for Salad

Through trial and error, roasting appears to be the best cooking method for sweet potatoes. Boiling sweet potatoes makes it hard to judge when they are cooked perfectly. They go from just fork tender to a mushy mess quickly. 

However, to make the best roasted sweet potatoes, don’t just bake the potatoes until they are soft. Follow these tips to get a nice caramelized exterior that holds up when mixing the salad.

  1. Spray the pan first with cooking spray. Even though the sweet potatoes are tossed in olive oil, the cooking spray gives an extra barrier between the pan and vegetables sticking. 
  2. Divide between two pans. Veggies brown when they have more room for the hot air to circulate around all sides. Avoid crowding one pan!
  3. Use a hot oven. Bump up the temperature to 425ºF (218ºC) so they potatoes start to brown quickly, rather than steam.
  4. Don’t pull them as soon as they are soft! You’ll end up with mushy sweet potatoes if you take them out as soon as they are “cooked.” I prefer roasting sweet potatoes longer to reach the next stage. The insides will be tender with the exterior is crispy and brown. 

How To Make Sweet Potato Salad 

images showing how to cut and roast sweet potatoes
images showing how to make dressing for sweet potato salad
  1. Cut sweet potatoes in 1 inch cubes and divide between two baking sheets. Drizzle with olive oil, salt, and pepper. Toss sweet potatoes to combine.
  2. Spread sweet potatoes in a single layer so they aren’t touching. Roast in preheated oven for 25 minutes. Flip and toss, then bake 15 minutes more.
  3. The potatoes should have crispy, caramelized exteriors with soft interiors.
  4. Meanwhile whisk together vinaigrette ingredients – olive oil, apple cider vinegar, pure maple syrup, stone ground mustard, dijon mustard, and minced chives.
  5. In a large bowl place slightly cooled potatoes, apples, cranberries, and pecans. Gently toss with maple mustard dressing.

Additions or Substitutions

Adapt this easy sweet potato recipe for plenty of tastes and preferences!

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  • Add crisp, crumbled bacon right before serving
  • Kale – Use fresh, massaged kale leaves or add leaves to the baking sheets for last 15 minutes of cooking.
  • Cooked quinoa
  • Sprinkle with feta, goat cheese, or fresh parmesan 
  • Substitute cashews, walnuts, or pepitas for the pecans
  • Like a bit of spice? Add a dash of red pepper flakes or cayenne pepper to the mustard dressing
  • Use minced red onions or green onions instead of chives
  • Add fresh chopped bell peppers
  • Substitute fresh lemon juice for the apple cider vinegar 
an antique silver spoon holding up a serving of sweet potato salad recipe from a serving dish

serving tips

Since Sweet Potato Salad doesn’t use mayo, no refrigeration is required. 

The tangy vinaigrette can be tossed with the warm sweet potatoes and served immediately. Alternatively, mix everything together and this dish will hold at room temperature for several hours.

If you need a make-ahead dish, or have leftovers to store, cover and refrigerate up to two days. The touch of apple cider vinegar in the dressing keeps the apples from turning unsightly brown.

vegan Sweet Potato Salad

If you partake in a plant-based diet, you are in luck! All the ingredients in Roasted Sweet Potato Salad are natural, healthy, and vegan. 

As an added bonus, this satisfying and wholesome recipe is also paleo and gluten free. You are going to make a lot of dinner companions happy with this one!

expert tips

  • Roast the sweet potatoes until they have crispy, brown exteriors. This will help them hold shape when mixing the salad.
  • Spray the baking sheets first with cooking spray so the potatoes don’t stick to the pan.
  • Divide the potatoes between two cooking sheets so the pans aren’t crowded. This helps circulate hot air around all the edges. 
  • Allow the potatoes to cool slightly before tossing with the dressing. 

Click here to see the
step-by-step web story instructions for this recipe!

More Easy Side Dish Recipes!

  • Roasted Potatoes and Green Beans – Fresh green beans, red baby potatoes, onions and bacon are baked together in the oven until golden, crispy, and absolutely divine. 
  • Baked Broccoli and Cheese – Baked Broccoli and Cheese is a quick and easy oven roasted broccoli recipe with melty cheese, garlic, and crispy breadcrumbs. 
  • Bacon Brussels Sprouts – This Brussels sprouts recipe is guaranteed to convert any non-lovers into diehards!
  • Gluten-Free Potato Salad – Amish potato salad has a classic, old fashioned taste dotted with pimentos, sweet pickles, and hard boiled eggs.
an antique silver spoon resting on a wooden table with a scoop of sweet potato salad on the spoon

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an antique silver spoon holding up a serving of sweet potato salad recipe from a serving dish

Sweet Potato Salad

Sweet Potato Salad recipe has roasted sweet potatoes, pecans, apples, and dried cranberries tossed in an easy maple mustard vinaigrette dressing. Flavorful and comforting Roasted Sweet Potato Salad is healthy, vegan, and a gluten free recipe that may be served warm or cold. 
4.38 from 8 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 8
Author: Melissa Erdelac

Ingredients

  • 2 1/2 – 3 pounds sweet potatoes, peeled and cubed in 1 inch chunks
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium apple, chopped
  • 1/2 cup chopped pecans
  • 1/3 cup dried cranberries

Maple Mustard Dressing

  • 1 tablespoon olive oil
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon stone ground mustard
  • 1 tablespoon dijon mustard
  • 2 tablespoons chives or green onions, minced
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Instructions

  • Preheat oven to 425°F. Spray two baking sheets with nonstick cooking spray. Divide sweet potatoes between the baking sheets. Divide olive oil, salt, and pepper between the two sheets. Toss to combine.
  • Spread sweet potatoes in a single layer so they aren't touching. Bake for 25 minutes. Toss and flip sweet potatoes, then bake for 15 minutes more. They should have a crispy, caramelized exterior and soft interior.
  • Meanwhile whisk together dressing ingredients in a small bowl. In a large bowl place slightly cooled sweet potatoes, apples, pecans, and dried cranberries. Gently toss with dressing. Serve warm, room temperature, or cold. If serving cold, let sweet potatoes cool completely before tossing with other ingredients and dressing.

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    Recipe Notes

    Additions or Substitutions for Sweet Potato Salad
    • Add crisp, crumbled bacon right before serving
    • Kale – Use fresh, massaged kale leaves or add leaves to the baking sheets for last 15 minutes of cooking.
    • Cooked quinoa
    • Sprinkle with feta, goat cheese, or fresh parmesan 
    • Substitute cashews, walnuts, or pepitas for the pecans
    • Like a bit of spice? Add a dash of red pepper flakes or cayenne pepper to the mustard dressing
    • Use minced red onions or green onions instead of chives
    • Add fresh chopped bell peppers
    • Substitute fresh lemon juice for the apple cider vinegar 

    Nutrition

    Calories: 268kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 339mg | Potassium: 536mg | Fiber: 6g | Sugar: 13g | Vitamin A: 20155IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg
    Course: Side Dish
    Categories: 4th Of July Baking Christmas Dairy Free Easter Fall Gluten Free Grain Free Healthy(ish) Recipes Salads Side Dishes Spring Summer Thanksgiving Vegetables Vegetarian Winter

    This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full Privacy Policy here.


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    Reader Interactions

    Comments

    1. Debbie says

      March 5, 2021 at 9:37 AM

      Love this recipe! I have made it several times and shared the recipe with many of my friends!!

      Reply
      • Melissa says

        March 7, 2021 at 12:50 PM

        Hey Debbie,
        Oh, you make me want to make this again! I haven’t had it in awhile. Thanks for sharing with your friends, that is always appreciated!
        Best,
        Melissa

        Reply
    2. LadyJ1225 says

      August 30, 2019 at 1:31 PM

      Wow I love this dish! It is so different and the flavors work wonderfully together. I like to find different kinds of recipes to take to our family gatherings and this one is a hit! Everyone raved about it and wanted more. My only complaint is that there weren’t any leftover to take home … oh well, guess that’s just an excuse to make another batch! Thank you for sharing = )

      Reply
      • Melissa says

        September 1, 2019 at 7:49 AM

        What a lovely compliment! I’m so happy it was such a hit. That always feels good! I agree about there not being enough. One recipe makes a great serving for a dinner, but for a crowd I would definitely double. Good thing is you can make it ahead. Thank you so much for taking a moment to let me know how much you liked the recipe. It means a lot!
        Best,
        Melissa

        Reply

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