Colorful, hearty, and brimming with flavor, this Sweet Potato Salad transforms a classic side into something truly special. Each forkful is a satisfying mix of creamy, crunchy, sweet, and tangy notes that makes it just as welcome at a backyard barbecue as it is at the holiday table. Roasted sweet potatoes provide a velvety base, while juicy cranberries, crisp celery, toasty pecans, and a gorgeously smooth dressing tie everything together. Whether you’re looking for a crowd-pleasing potluck addition or a vibrant weeknight salad, this dish is sure to become a favorite!
Ingredients You’ll Need
The beauty of this Sweet Potato Salad lies in how a handful of simple ingredients bring out so many layers of flavor and texture. Each component matters, so choose the freshest you can and let them shine in every bite.
- Sweet Potatoes: Select firm, deep orange sweet potatoes for the best natural sweetness and color.
- Olive Oil: Adds rich flavor and helps the sweet potatoes caramelize beautifully in the oven.
- Salt: Brings out the flavors and balances the sweetness of the potatoes and honey.
- Black Pepper: Provides a subtle kick and depth of flavor.
- Celery: Offers refreshing crunch and a touch of earthiness.
- Red Onion: Finely chopped for a gentle bite and splash of color.
- Dried Cranberries: Lend bright, tart sweetness that pairs perfectly with the savory elements.
- Pecans: Give the salad irresistible crunch and a nutty undertone; consider toasting them!
- Mayonnaise: Creates a creamy base for the dressing, keeping everything luscious.
- Plain Greek Yogurt: Adds tang and lightness, balancing the mayo for a fresher feel.
- Dijon Mustard: Infuses the dressing with a gentle heat and depth.
- Apple Cider Vinegar: Cuts through the richness and brightens every bite.
- Honey: Sweetens the dressing with a floral note that complements the cranberries and potatoes.
- Fresh Parsley: Chopped and sprinkled in for herbal freshness and a pop of green.
How to Make Sweet Potato Salad
Step 1: Roast the Sweet Potatoes
Begin by preheating your oven to 400°F (200°C). Toss your sweet potato cubes with olive oil, salt, and black pepper, making sure every piece is lovingly coated. Arrange them in a single layer on a baking sheet (overcrowding leads to steaming rather than roasting), then roast for 20-25 minutes. Give them a good stir halfway through for even browning—you’re after those irresistible golden edges and tender centers. Once they’re perfectly roasted, let them cool completely before moving on.
Step 2: Prep the Mix-Ins
While the sweet potatoes cool, chop up your celery and red onion, measure out the dried cranberries and pecans, and, if you like, toast those pecans briefly in a dry skillet for even more flavor. Tossing all these together in a large mixing bowl layers in color, crunch, and tangy-sweet notes that make Sweet Potato Salad so enticing.
Step 3: Make the Creamy Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, honey, and freshly chopped parsley until completely smooth. This dressing is what binds everything with its creamy, tangy allure—don’t be shy with the parsley, it brings garden-fresh brightness to the whole salad.
Step 4: Combine and Chill
Add your cooled sweet potatoes to the bowl with the mix-ins, then pour the dressing over everything. Gently fold it all together so the sweet potatoes keep their delicate shape but every ingredient gets coated in that beautiful dressing. Pop the bowl in the fridge and let it chill for at least 30 minutes—the flavors truly come alive as they mingle.
How to Serve Sweet Potato Salad
Garnishes
Before serving, scatter a few extra chopped pecans and a sprinkle of fresh parsley on top for an irresistible presentation and extra crunch. A handful of crumbled feta or goat cheese also makes for a decadent finishing touch.
Side Dishes
This Sweet Potato Salad shines next to grilled chicken, pork, or fish. It also balances out spicy barbecue dishes or hearty vegetarian mains effortlessly—think stuffed peppers or lentil loaf.
Creative Ways to Present
Consider serving your Sweet Potato Salad in individual cups or jars for a picnic or party. For a festive twist, layer it over a bed of fresh greens or spoon it into lettuce cups for a refreshing, handheld bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sweet Potato Salad in an airtight container in the refrigerator. It keeps beautifully for up to three days, and the flavors deepen even more the next day.
Freezing
Freezing isn’t ideal for this salad, as the creamy dressing and tender sweet potatoes may lose their appealing texture upon thawing. For best results, make only what you’ll enjoy within a few days.
Reheating
This salad is best enjoyed chilled or at room temperature. If you do wish to warm it slightly, let it sit out for 10-15 minutes, but avoid microwaving, as the cold, creamy dressing can separate.
FAQs
Can I make Sweet Potato Salad ahead of time?
Absolutely! In fact, making it a day ahead enhances the flavors. Just store covered in the fridge and give it a gentle toss before serving.
Can I use regular potatoes instead of sweet potatoes?
You can substitute in regular potatoes, but you’ll lose the natural sweetness that makes Sweet Potato Salad so distinctive. The result will still be delicious, though!
What protein can I add to turn this into a main dish?
Try mixing in diced grilled chicken, chickpeas, or crumbled bacon to add some protein punch and make your Sweet Potato Salad a full meal.
Is there a way to make this salad vegan?
Yes, simply use vegan mayo and plant-based yogurt for the dressing and swap honey for maple syrup. The salad will be just as tasty and satisfying!
How do I keep the sweet potatoes from getting mushy?
Roast them just until tender and let them cool completely before tossing with the dressing. Overcooking or mixing them while hot can break them down too much.
Final Thoughts
Whether you’re planning a family meal or prepping ahead for a holiday feast, I can’t recommend Sweet Potato Salad enough. It’s a playful, nourishing dish bursting with personality and color—give it a try and watch it become a new favorite at your table!
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Sweet Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Sweet Potato Salad is a delightful blend of roasted sweet potatoes, crunchy pecans, sweet cranberries, and a creamy dressing with a hint of tanginess. Perfect as a side dish for any occasion!
Ingredients
Sweet Potatoes:
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 1/2 cup celery, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Roast Sweet Potatoes: Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and browned.
- Prepare Salad: Combine roasted sweet potatoes with celery, red onion, cranberries, and pecans.
- Make Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, vinegar, honey, and parsley.
- Combine: Pour dressing over salad and toss gently to coat.
- Chill: Refrigerate for at least 30 minutes before serving.
Notes
- For extra crunch, toast the pecans before adding.
- You can substitute all Greek yogurt for mayonnaise for a lighter version.
- This salad pairs well with grilled chicken or pork.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
