Roasted Sweet Potato Salad is a combination of Southern hospitality taste meets flavor-packed Tex Mex. Seasoned roasted sweet potatoes, crunchy vegetables for texture, and a simple three-ingredient dressing bring it all together in perfect harmony. For an over-the-top delectable meal, serve with Balsamic Vinegar Barbecue Ribs or Dry Rub Sweet Barbecue Pork Tenderloin with a side of fried apples.
Are you a sweet potato nut like me? I just love them. Have you ever had salsa on a sweet potato? It is phenomenal and part of the inspiration for this recipe. This amazing Sweet Potato Salad combines seasoned roasted sweet potato bites, blackened corn, sweet onion, crisp celery, sun-ripened red bell pepper, and scallions all in creamy salsa dressing. So incredibly delicious that you will want to make it over and over again this summer.
How do you make Sweet Potato Salad?
Start by peeling and cubing your sweet potatoes into bite-size chunks. Throw all those bright beautiful chunks into a large zipper storage bag. Drizzle with olive oil and sprinkle with salt. pepper, garlic powder, onion powder, and a couple of pinches of red pepper. Then simply shake to coat. Place the potatoes on a parchment-covered baking sheet and roast just until fork tender. This usually takes about 30-35 minutes. Let them cool while you chop the other vegetables
In a small bowl, whisk together the mayo, salsa, and lime juice and set aside. Add one tablespoon of olive oil to a large skillet over medium heat and swirl to coat the pan. Add the chopped onion and corn to the hot skillet. Flip every couple of minutes with a spatula. After about 7-10 minutes, the corn will turn a nice light golden brown, and the onions will be lightly browned on the edges. Allow the corn and onion mixture to cool.
In a large serving bowl, add the cooled sweet potatoes, blackened corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and toss gently to combine. top with herbs like fresh cilantro, chives, or dill. Refrigerate for several hours to blend all the delicious flavors together.
Recipe notes and helpful tips
- Don’t skip seasoning the potatoes before roasting because it really takes this salad over the top.
- Leave space between the potato chunks on the baking sheet so the heat can flow and roast the potatoes.
- Cook the sweet potatoes just until fork tender. Start checking after 25 minutes and every 3-4 minutes thereafter.
- Cut your vegetables fairly small. They should complement the sweet potatoes as they are the star of the show.
- Blackened (charred) corn is fairly easy to make, and it is really hard to mess up. Simply leave it over the medium heat undisturbed for a couple of minutes, flip with a spatula, and then repeat again until it is lightly browned. If it is browning too fast, reduce the heat.
- To add sweetness, try honey, dried cranberries, or pomegranate seeds.
- For added texture, add some chopped nuts like almonds, pecans, walnuts, or pumpkin seeds.
- For best results, refrigerate the salad a couple of hours prior to serving, therefore letting the flavors co-mingle for a little bit.
- If sensitive to heat, omit the crushed red pepper, and it will still be delicious!
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
More potato recipes
Sweet Potato Salad Recipe
Sweet Potato Salad is a perfect combination of sweet, savory, and a little spice! Tossed together with a creamy homemade dressing, this sweet potato salad is the perfect side dish for summer parties, potlucks, and picnics.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 servings
- Category: potatoes
- Method: bake
- Cuisine: southern
Ingredients
- 2 1/2 lbs sweet potatoes peeled and cut in bite-size chunks
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon crushed red pepper (optional)
- 1 small red onion chopped
- 1 1/2 cups corn
- 2 stalks celery chopped
- 1 red bell pepper diced small
- 3 scallions chopped
Dressing
- 1/3 cup mayonnaise
- 1/3 cup salsa
- 1 tablespoon fresh lime juice
Instructions
- Preheat oven to 400 degrees
- Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
- In small bowl whisk together mayonnaise, salsa and lime juice.
- Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula. Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
- In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.
Keywords: how to make sweet potato salad, sweet potato salad recipe, roasted sweet potato salad
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Catalina
Such a nice change from the usual pace. MY family loved it!
★★★★★
Karen
I looooove sweet potatoes but never had it in a salad! I can’t wait to make your recipe, can’t wait! I will let you know how it turns out….
Sue-Tanya Mchorgh
This Roasted Sweet Potato Salad sounds like a delightful fusion of flavors and textures! The blend of Southern hospitality with Tex Mex flair is intriguing, and the seasoned sweet potatoes paired with crunchy vegetables and a simple dressing sound like a winning combination. The suggested serving ideas of Balsamic Vinegar Barbecue Ribs or Sweet Barbecue Pork Tenderloin with fried apples elevate the meal to a whole new level of deliciousness. A tantalizing culinary adventure awaits!
Beth Pierce
Thanks so much! I sure hope you enjoy it as much as we do!
adriana
This was so good! It was easy to make and the whole family really enjoyed it! Thanks for sharing, Beth!
Celebrate Woman Today
I like the fact that potatoes are being roasted and then used in the recipe. This way of cooking adds some special and very memorable flavors. And food is memories.
Beth Pierce
So true!
Sandra
This salad was a huge hit at my house! I will definitely make it again!
★★★★★
Monidipa
Your Sweet Potato Salad is a culinary masterpiece! The balance of textures and flavors is divine. Your recipe is easy to follow and brings a unique twist to a classic dish. Kudos for making healthy eating so scrumptious! 🥗👏
★★★★★
Beth Pierce
The pleasure is all mine!
Erin
This was incredibly delicious and so easy to make. Thanks for sharing the recipe.
Amanda
What a perfect side dish to so many meals. Thank you so much for sharing!
Mandy
I would never have thought to use sweet potatoes in a salad like this so I’m glad YOU did! I can’t wait to make this!
★★★★★
Katie
This recipe is amazing! I like your tips about making it better- such as seasoning the potatoes prior to roasting. One of those simple things that people don’t always think of, but important!
★★★★★
Alina
Love how colorful this salad looks! Really nice side dish, and healthier than a popular potato salad.
★★★★★
Mary
I love sweet potatoes! These flavors work perfectly together!
★★★★★
justine
Game changer, I think I like this better than using red potatoes!
★★★★★
Jen
I’m a huge tex mex fan so when I stumbled on this salad I had to make it! The sweet potato really gives it a nice sweet bite.
★★★★★