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.
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 Should Sweet Potato Be Salad Be Served?
Pretty much anyway you like! 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.
Sweet Potato Salad is Vegan?
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!
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.
- 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.
- Divide between two pans. Veggies brown when they have more room for the hot air to circulate around all sides. Avoid crowding one pan!
- Use a hot oven. Bump up the temperature to 425ºF (218ºC) so they potatoes start to brown quickly, rather than steam.
- 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.
Additions or Substitutions for Sweet Potato Salad
Adapt this easy sweet potato recipe for plenty of tastes and preferences!
- 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
How To Make Sweet Potato Salad
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.
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.
The potatoes should have crispy, caramelized exteriors with soft interiors.
Meanwhile whisk together vinaigrette ingredients – olive oil, apple cider vinegar, pure maple syrup, stone ground mustard, dijon mustard, and minced chives.
In a large bowl place slightly cooled potatoes, apples, cranberries, and pecans. Gently toss with maple mustard dressing.
Cooks’ Tips for Making Sweet Potato Salad Recipe
- 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.
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!
SAVE THIS Sweet Potato Salad TO YOUR PINTEREST BOARD!
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Sweet Potato Salad
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
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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Notes
- 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
❊SHOP THE RECIPE❊
Items used to make this recipe:
Baking Sheets Mixing Bowls Santoku Knife
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LadyJ1225 says
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 = )
Melissa says
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