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Sweet Potato Salad

This mouth watering sweet potato salad makes the perfect side dish, but is also substantial enough to serve on it’s own as a meal!

The flavors of fall are bursting in every bite of this sweet potato salad. Pair this with Oven Roasted Turkey and a Cranberry Apple Salad for a light and updated holiday meal or an elevated weeknight!

a spoon full of sweet potato salad

Full of Fall flavor

I love a good potato salad, they are a staple at BBQs and a sign of summer to me.

With so many varieties from mustard to mayo base, you really have so many options to create a tasty version. So it only makes sense that there be a fall version as well!

This fall version uses creamy and delicious sweet potatoes as the base. The flavor alone lends itself to the sweeter side and I decided to lean into that. I threw in raisins and craisins for added sweetness and some pecans for texture. The red onions brought a balance of flavor and another layer of crunch.

The balsamic & Dijon mustard vinaigrette was the perfect final touch. It was a little sweet with some tang. All together, it’s a delightful mouthful! This is a perfect way to use up leftover sweet potatoes, or just a fantastic way to sneak more into your life. I know you’ll love it as much as I do!

ingredients for sweet potato salad

How to make sweet potato salad

PREP. Preheat oven to 450°

SEASON. Cut the sweet potatoes into ½ inch rounds and then quarter. (I did this in stacks of 2-3) Divide the potatoes in half between two large sheet pans. Divide the 3 Tbs of oil and salt between the pans and pepper to taste. Toss the potatoes and seasonings until coated well.

BAKE. Bake for 30-35 minutes or until lightly browned and soft. Stir a few times while baking. ( I also rotated the pans halfway through)

WHISK. In a medium bowl, whisk together the vinegar and mustard. Slowly drizzle in the ¼ cup oil while continuing to whisk constantly until well blended.

COMBINE + SERVE. Place cooked potatoes and raw onions into a large bowl or serving dish. Mix in the craisins, raisins and pecans. Pour the dressing on top and stir to coat evenly. Serve warm or cool.

seasoned potatoes for sweet potato salad

REcipe Tips

The best sweet potatoes to choose are ones that are long and thin. These will be much easier to cut and work with.

Garnet, Beauregard, and Jewel varieties of sweet potatoes are great choices for this recipe. You want to use a sweet potato that is orange on the inside for best results.

sliced and baked sweet potatoes for sweet potato salad

Variations

  • Add some extra veggies like spinach, corn, or chopped celery. 
  • Mix it up by adding some crumbled cooked bacon, sprinkling with feta cheese, or adding chopped walnuts or pistachios.
  • For a spicier dish add some cayenne pepper, red pepper flakes, or seeded diced jalapenos.
Ingredients for sweet potato salad chopped in a glass bowl

Storing Info

STORE leftovers in the fridge covered or in an airtight container for up to 5 days. Serve cold or warmed up in the microwave for a few seconds.

FREEZE leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge. Keep in mind that if frozen the sweet potatoes may have a more grainy texture.

Sweet potato salad served in a white bowl

for More favorite side dishes:

Sweet Potato Salad Recipe

5 from 4 votes
Pin Rate
Course: Salads & Sides
Cuisine: American
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 8
Calories: 428kcal
Print Recipe

Ingredients

  • 4 lbs sweet potatoes - peeled
  • 3 Tbsp olive oil
  • ½ tsp salt
  • pepper to taste
  • 1 Tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/4 cup olive oil
  • 1/2 one small red onion - finely chopped
  • 1/4 cup craisins
  • ½ cup golden raisins
  • 1 cup pecans - chopped

Instructions

  • Preheat oven to 450°
  • Cut the sweet potatoes into ½ inch rounds and then quarter. (I did this in stacks of 2-3) Divide the potatoes in half between two large sheet pans. Divide the 3 Tbs of oil and salt between the pans and pepper to taste. Toss the potatoes and seasonings until coated well.
  • Bake for 30-35 minutes or until lightly browned and soft. Stir a few times while baking. ( I also rotated the pans halfway through)
  • In a medium bowl, whisk together the vinegar and mustard. Slowly drizzle in the ¼ cup oil while continuing to whisk constantly until well blended.
  • Place cooked potatoes and raw onions into a large bowl or serving dish.
  • Mix in the craisins, raisins and pecans. Pour the dressing on top and stir to coat evenly. Serve warm or cool.

NOTES

*If you want more heat you can cut the onion into larger pieces or add more.
Nutrition Facts
Sweet Potato Salad Recipe
Amount per Serving
Calories
428
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Sodium
 
279
mg
12
%
Potassium
 
888
mg
25
%
Carbohydrates
 
58
g
19
%
Fiber
 
9
g
38
%
Sugar
 
18
g
20
%
Protein
 
5
g
10
%
Vitamin A
 
32183
IU
644
%
Vitamin C
 
6
mg
7
%
Calcium
 
83
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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About the Author

Christina Crandell

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Comments:

  1. 5 stars
    This is the perfect Fall side! I love the pop of color and sweet tart flavor that the cranberries add. Really a great recipe!