Go Back
+ servings
Print Recipe
5 from 6 votes

Sweet Potato Salad Recipe

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!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Salads & Sides
Cuisine: American
Servings: 8
Calories: 428kcal
Author: Andrea


  • 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
  • 1/2 cup golden raisins
  • 1 cup pecans chopped


  • 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.


*If you want more heat you can cut the onion into larger pieces or add more.


Calories: 428kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 279mg | Potassium: 888mg | Fiber: 9g | Sugar: 18g | Vitamin A: 32183IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg