Is there anything more satisfying than sweet potatoes? This root veggie has the perfect tender texture, delicate sweetness, and enticing earthy flavor. How do you get the most out of sweet potatoes? Check out this sweet potato salad recipe. You’ll love it!
The Most Comforting Sweet Potato Salad Recipe
Sweet potatoes are native to the warmest tropical regions in America. However, they are now international superstars in both homemade comfort food and high-end, restaurant-worthy meals.
It’s easy to see why. Few veggies are as versatile as sweet potatoes; they can play a role in sweet and savory dishes, from starters to desserts. How’s that for a gnarly tuberous root?
Did you know we eat 92 million tons of sweet potatoes every year? So, if you’re not cooking with this tuber yet, today is a great time to start. Let’s go head-on and learn all there is about this lovely sweet potato salad.
- Sweet Potatoes – The star of this salad recipe is sweet and substantial. It’s perfectly balanced with a tart dressing, onions, and bacon (Yes, bacon😋).
- Olive Oil – Aromatic and silky, perfect for all types of recipes. Sauté with it or add it as a finishing touch.
- Creole Seasoning – Spicy and tasty, homemade Creole seasoning kicks everything up a notch or two on the flavor scale.
- Lemon Juice – An acidic juice that is best when freshly squeezed from ripe lemons. It adds a refreshing taste to any salad!
- White Vinegar – Tart and mouthwatering, just a splash of white vinegar helps contrast the recipe’s sweetness.
- Honey – Sweet and all-natural, a perfect sweetener that goes well with sweet potatoes.
- Mustard – Tangy and sharp, a little goes a long way when it comes to mustard. Made with mustard seeds, this is one attractive condiment with astounding versatility.
- Mayonnaise – Mayo provides creamy richness and texture to our salad. Substitute for heavy cream if you want an egg-free salad.
- Garlic – A pungent tuberous bulb that adds aromatics to the recipe. Garlic is particularly delicious when roasted!
- Red Onion – A pungent root veggie that’s more flavorful than white and yellow onions. Red onion is delicious when served raw, but it caramelizes nicely as well.
- Bacon – Bacon makes everything better; the fatty thin strips of pork are salt-cured, and they season any recipe with their salty flavor.
- Spring Salad – Fresh greens, lettuce, and any other leafy greens you can find will go well with our sweet potato recipe.
- Pecans – Nutty and slightly sweet, buttery pecans add texture and flavor to the dish. Use any other nut if you can’t find pecans.
- Sweet Potatoes – Substitute sweet potatoes with garnet yams; they’re not really yams, just an even more delicious member of the sweet potato family that boasts beautiful bright orange flesh. The sweet tuber behaves just like sweet potatoes in every recipe.
- Kale – Use spinach, savoy cabbage, bok choy, or collard greens instead of kale. All leafy greens are equally tasty and nutritious.
- Red Onion – It’s hard to substitute red onions, but if you can’t find them, use yellow onions instead of white varieties. They’re sweeter and roast better.
How to Make a Sweet Potato Salad
Prepare the Sweet Potatoes
- Preheat the oven to 400℉/205℃.
- Peel and Cut Sweet Potatoes – Peel the sweet potatoes and cut them into bite-sized chunks.
- Season Them – Place the sweet potatoes in a large bowl and add the olive oil, salt, and pepper. Toss to season.
- Ready for the Oven – Transfer the sweet potatoes to a baking sheet and spread them out.
- Roast the sweet potatoes in the oven for 25-30 minutes until browned and crisp. Flip twice with a spatula during cooking. (Photo 1)
Make the Salad Dressing
- Mix Ingredients – Combine the dressing ingredients (lemon juice, white vinegar, honey, stone-ground mustard, extra-virgin olive oil, salt and pepper, mayonnaise, garlic, and onion) in a mixing bowl; set it aside in the fridge. (Photo 2)
- Make the Salad – Remove the sweet potatoes from the oven, drizzle them with the dressing and toss with the leafy greens. (Photos 3 & 4)
- Garnish with red onions, pecans, and optional ingredients. (Photos 5 & 6)
Tips and Tricks
- Don’t forget to preheat the oven for at least fifteen minutes before roasting the sweet potatoes; it makes all the difference. That’s how you get tender sweet potatoes with the loveliest char.
- Don’t be shy with the seasonings; sweet potatoes have an intense flavor and an assertive sweetness. Balance it with salt and pepper to taste.
- Let this sweet potato salad be just the beginning; toss in a few crushed nuts or dried fruits to amp up the salad with new, exciting textures and flavors. Go crazy with this one!
Sweet potatoes are noble root veggies; they go well with creamy sauces, stews, broths, and even grilled meat. Sweet potato fries are not uncommon anymore, and they’re often used in salads. There’s no limit for sweet potatoes.
As long as they’re cooked, sweet potatoes are exquisite when cold, even at fridge temp! They retain their soft texture and sweetness. In fact, some people prefer their sweet potatoes cold rather than warm.
For this sweet potato salad recipe, you’re better off roasting the tuber, but you can technically boil them or roast them in the microwave. There’s no significant difference between the two methods except for the firmer texture you get from dry heat cooking.
Serving and Storage Instructions
Serve this sweet potato salad recipe as a light, summery starter, make it a light lunch or serve it as a side with grilled meat. Salads are great ways of balancing all the meaty goodies at a grill party.
Store this kale sweet potato salad in a BPA-free plastic container with a lid in the fridge for up to three days. If making beforehand, roast the sweet potato and store them separately. Combine them with the leafy green before serving.
There’s no need to reheat this salad since it’s delicious slightly chilled!
If you want a warmer salad, make sure you’ve stored the sweet potatoes on their own and nuke them in the microwave for 2-3 minutes. Do not reheat the kale, instead toss it in before serving.
What Goes with Sweet Potato Salad?
If you’re serving this roasted sweet potato salad as a starter, you need not do much to it. Of course, as with all salads, drizzling your favorite dressing can only make things better. Try a classic vinaigrette dressing like what I put on my favorite coleslaw and see what we mean.
As for complementary foods, a sweet potato salad is the perfect side dish for outdoor grilling parties and will pair well with Cajun Roasted Chicken, Sausage and Peppers, or a thick, juicy New York steak.
More Recipes to Try
Got leftover sweet potatoes? Make one of the recipes below.
- Candied Sweet Potatoes – Brushed with the sweetest brown sugar glaze.
- Sweet Potato Casserole – A southern classic with all the flavor of a comforting home-cooked meal.
- Mashed Sweet Potatoes with Avocado – The perfect, buttery side dish for any meal and a neat alternative to mashed potatoes.
Watch How to Make It
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Sweet Potato Salad
- 2 – 2 ½ pounds sweet potatoes peeled and cubed
- 2 teaspoons Creole seasoning
- 1-2 tablespoons olive oil
- salt to taste
- ½ small red onion thinly sliced
- 8 ounces (about 6-7 strips) bacon cooked crisp and chopped
- 3- 4 cups spring salad, spinach, or romaine
- ⅓ cup crumbled feta or goat cheese
- ½ cup candied or roasted pecans
Honey mustard dressing
- 1 tablespoons lemon juice
- 2 tablespoons white vinegar
- 2-3 tablespoons honey
- 3 tablespoons stone-ground mustard
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1-2 tablespoons mayonnaise (optional))
- Preheat the oven to 400 F/204 C. Peel sweet potatoes and cut into chunks about ½ an inch.
- Place it in a large bowl and add the olive oil, salt, pepper, and creole seasoning. Toss potatoes until fully coated with seasonings and oil.
- Transfer to a prepared cookie sheet, spread out so potatoes are in a single layer and not touching each other.
- Roast in the oven for 25 to 30 minutes or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. While the sweet potatoes are roasting, start preparing the dressing.
- In a medium bowl or jar, mix together all the dressing ingredients. Place in the fridge until ready to use.
- As soon as the sweet potatoes are tender, remove them, add to a bowl and gradually add the honey mustard dressing.
- Taste as you go – stop once you’re satisfied with the amount of dressing. Reserve the rest for serving.
Tips & Notes:
- Don’t forget to preheat the oven at least fifteen minutes before roasting the sweet potatoes; it makes all the difference. That’s how you get tender sweet potatoes with the loveliest char.
- Toss in a few crushed nuts or dried fruits to amp up the salad with new, exciting textures and flavors.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.