Packed with roasted sweet potatoes, crunchy pecans, and a flavorful dressing, this Sweet Potato Salad is as satisfying as it is easy to prepare.
This Sweet Potato Salad recipe is a vibrant, hearty twist on a classic side dish, featuring tender roasted sweet potatoes tossed with crunchy pecans and sweet dried fruit. It is then coated in a flavorful dressing that everyone will love!
This salad brings together the best of fall flavors. I love to pair it with my Oven Roasted Turkey and Cranberry Apple Salad for a fresh twist on a holiday meal or a special weeknight dinner.
Table of Contents
Why We Love Sweet Potato Salad
- This roasted sweet potato salad is a hit at potlucks, barbecues, holidays, and family gatherings.
- Sweet potatoes are packed with vitamins and fiber, making it a wholesome dish.
- Perfect for meal prep—tastes even better the next day!
Recipe Ingredients
Sweet Potatoes – Roasted until golden and tender inside, creating a sweet, savory base for the salad.
Pecans – Crisp and rich, bringing texture and balance to the softer ingredients.
Dijon Mustard – Sharp and zesty, giving the dressing a bold flavor that cuts through the richness of the dish.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Garnish – Toasted pecans or walnuts bring crunch, while a touch of lemon or lime zest brightens the dish. Pumpkin seeds add texture, crumbled goat cheese or feta cheese offers a creamy, tangy finish, and dried cranberries provide a colorful, chewy topping.
Herbs and Spice – Smoked paprika offers a subtle smoky flavor, and ground cumin adds warmth. Fresh herbs like thyme, basil, or rosemary bring a savory balance to the sweet potatoes.
How to Make Sweet Potato Salad
Step 1: Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
Step 2: Cut the sweet potatoes into ½-inch rounds and then quarter. Divide the potatoes in half between two large sheet pans. Divide the 3 tablespoons of oil and salt between the pans, and add pepper to taste. Toss the potatoes and seasonings until coated well.
Step 3: Bake for 30-35 minutes or until lightly browned and soft. Stir a few times while baking. Rotate the pans halfway through.
Step 4: 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.
Step 5: Place the cooked potatoes and raw onions into a large bowl or serving dish.
Step 6: Mix in the craisins, raisins, and pecans. Pour the dressing on top and stir to coat evenly. Serve warm or cool.
FAQs
Absolutely! Veggies like roasted bell peppers, spinach, or even cherry tomatoes can be tossed in for extra flavor and texture. Fresh greens like arugula or kale also work well, keeping everything light and balanced.
To make it even more satisfying, try tossing in roasted chickpeas, cooked French green lentils, farro, or quinoa. These additions boost both protein and texture for a more filling meal.
Garnet, Beauregard, and Jewel varieties are excellent choices. Opt for sweet potatoes with orange flesh, as they provide the best flavor and texture for this dish.
Storage Information
STORE your Sweet Potato Salad in an airtight container in the fridge for up to 4 days. The salad can be eaten cold. If you prefer it warm, REHEAT it gently in the microwave.
Tasty Sides to Complete Your Meal
Sweet Potato Salad 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 the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Cut the sweet potatoes into ½-inch rounds and then quarter. Divide the potatoes in half between two large sheet pans. Divide the 3 tablespoons of oil and salt between the pans, and add 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. Rotate 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 the 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.
Nice dish
This is an amazing way to share sweet potatoes! We loved it. Will be making in on thanksgiving!
Such a great sweet potato recipe! Thanks for this! Adding this to my must-make list!
This is the perfect Fall side! I love the pop of color and sweet tart flavor that the cranberries add. Really a great recipe!