Sweet Potato Salad Recipe

My sweet potato salad is packed with flavor, color, and incredible taste. It combines roasted sweet potatoes, refreshing greens, and a mouthwatering dressing.

If you love the versatility of this vegetable, try my roasted sweet potatoes, mashed sweet potatoes, and baked sweet potatoes to switch things up.

Sweet potato salad with goat cheese, cranberries, apples, and pecans.

Recipe Science

Roasting sweet potatoes caramelizes their natural sugars, enhancing their sweetness and adding depth of flavor to the salad.
The starches in sweet potatoes soften during cooking, creating a tender texture that contrasts with the crispness of other salad ingredients like apples or nuts.
The apple cider vinegar, mustard, and honey dressing provide a balance of acidity and sweetness, brightening the flavors of the sweet potatoes and tying the salad together.

Why It Works

Don’t make a boring salad for the holidays! Instead, try this roasted sweet potato salad recipe paired with arugula and colorful toppings for a stunning presentation. Drizzled with a tangy maple mustard dressing, it will undoubtedly be a feast favorite.

I typically make a sweet potato casserole as a side dish for holiday gatherings. However, this vegetable and fruit-packed salad is a great lighter option. The potatoes are cut into small pieces, then roasted until fork-tender and caramelized on the surface. It’s easy to meal prep so that you can just assemble the day you plan to serve.

Ingredients You’ll Need

Ingredients needed to make this sweet potato salad recipe.

Potatoes: Use orange-fleshed sweet potatoes like Jewel, Red Garnet, or Beauregard for the most candied taste and moist texture. White-fleshed sweet potatoes can be used but will have a drier texture.
Lettuce: I like to use arugula for wispy greens that hold up well to the dressing. They also have a pleasant peppery taste.
Fruit: To add crispness to the salad, dice or slice up tart Granny Smith apples. Dried cranberries add a burst of flavor and a pleasant chew.
Nuts: Pecans add a crunch and pair well with the caramelized taste of the potatoes.
Cheese: Goat cheese adds a creamy tanginess. Feta is a good substitute but will have a more intense aroma and flavor.
Seasoning: The sweet potatoes are roasted with salt, pepper, garlic powder, and olive oil to enhance their sugary and savory profile.
Dressing: The maple mustard dressing is a classic vinaigrette. It’s made with apple cider vinegar, shallots, and olive oil.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

Once you know how to make sweet potato salad, there are numerous ways to customize the dish. Try these delicious options:

Herbs: Roast the potatoes tossed with fresh or dried thyme, rosemary, Herbs de Provence, or Italian seasoning. Alternatively, add chives, parsley, dill, or tarragon to the dressing.
Spices: To enhance the sweet taste of the potatoes, add cinnamon, nutmeg, allspice, cloves, or ginger before roasting. For a fall-inspired flavor, I like to use pre-blended pumpkin pie spice or apple pie spice. Add smoked paprika, onion powder, cumin, coriander, or chili powder for a savory or spicy taste.
Vegetables: Cook the sweet potatoes with zucchini, carrots, turnips, butternut squash, sliced or diced red onions. You can even add pickled onions for a zingy flavor and crunch.
Dressing: Swap the apple cider vinegar for red wine or white wine vinegar. Add a citrusy note with freshly squeezed lemon juice, lime, or orange.
Cheese: Add a crumbled feta, gorgonzola, or blue cheese. Dice up cheddar, gruyere, or gouda. Add shaved pieces of parmesan for a nutty taste.
Nuts and Seeds: Add chopped walnuts, almonds, sunflower, or roasted pumpkin seeds. Candied pecans or candied walnuts are always a favorite!
Fruit: Instead of sour Granny Smith apples, add sweeter Fuji or Honeycrisp. Pears are a great fall substitution. Dried golden raisins, raisins, cherries, or apricots add a nice chew and sweetness.
Greens: Spinach or chopped kale are great substitutes. You can even skip the greens altogether!

How to Make a Sweet Potato Salad

Step 1: Preheat the Oven

Adjust the oven rack to the center position and set the temperature to 375ºF (191ºC).

Step 2: Prepare the Potatoes

Wash the surface well with cool water. If you prefer, feel free to roast them with the skin on for extra fiber and a contrast in texture. Sweet potatoes peeled will yield a softer bite and cook a little quicker.

Slice them into 1/2-inch thick pieces. Any piece larger than 1 inch, cut into halves or quarters for faster cooking and easier eating.

Sliced sweet potatoes on a sheet pan seasoned withe salt, pepper, and garlic powder.

Step 3: Toss with Seasonings

Lightly grease the pan to prevent sticking. Toss the cut pieces with olive oil, salt, pepper, and garlic powder. I like using dried garlic because it doesn’t burn like freshly minced.

Spread them on the sheet pan in a single layer. This ensures maximum contact with the hot pan for better crust formation and browning.

Baked sweet potato slices on a sheet pan.

Step 4: Roast the Potatoes

Roast the seasoned sweet potatoes in a preheated oven set at 375ºF (191ºC). This will efficiently cook the tough vegetables in just 30 minutes. The temperature is high enough to carmelize the natural sugars as they contact the hot pan without burning them.

Afterward, I like to let the potatoes gently cool on the sheet pan. It enhances the crisp crust as it dries and makes a more flavorful surface. While the potatoes cool, make the dressing.

Salad dressing ingredients being whisked together in a bowl.

Step 5: Make the Dressing

To make an emulsified vinaigrette, combine the apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.

Olive oil being slowly drizzled into a bowl with mustard, vinegar, and seasonings.

Add the olive oil to the bowl in a slow and steady stream, constantly whisking to break up the droplets.

Salad dressing in a bowl tossed with minced shallots.

As more oil is whisked in the dressing will thicken up.

Step 6: Assemble the Salad

Use a large bowl to assemble the salad. Grab all of the sweet potato salad ingredients and get ready to top! Add the arugula as the base, followed by the cooled sweet potatoes, diced apples, pecans, cranberries, and goat cheese.

Salad dressing being poured over a sweet potato salad.

Drizzle the salad dressing on top. You’ll have extra to serve on the side.

You can give the salad a toss, or leave it as is for a pretty presentation. This is a stunning salad to bring to parties and potlucks. Just wait to add the dressing until you are ready to serve so the arugula doesn’t get wilted.

Frequently Asked Questions

Should I peel the sweet potatoes before making the salad?

The sweet potatoes do not have to be peeled before roasting. The skin adds extra fiber and texture. Scrub and clean the surface well to remove any dirt. It may take a few additional minutes to roast.

Can I use canned sweet potatoes for the salad?

Canned sweet potatoes can be used. However, they will have a much softer texture. Be gentle when tossing the salad ingredients together. Most are sold in syrup, so it will be much sweeter. Drain and lightly pat dry the surface as needed.

What dressings or sauces go well with sweet potato salad?

Instead of the maple mustard dressing, try a creamy green goddess, tangy balsamic vinaigrette, or pomegranate dressing.

Can I make the sweet potato salad ahead of time?

The sweet potatoes and dressing can be made and refrigerated 2 days before assembling. Whisk the dressing to emulsify the mixture if the oil and vinegar separate as it sits. Wait to add the dressing until right before serving.

Should I roast sweet potatoes for the best taste?

For the best candied flavor, roast the sweet potatoes at 375ºF (191ºC). The dry heat softens the flesh while carmelizing the sugars on the surface. The process only takes 30 minutes of hands-off cooking. Alternatively, try boiling sweet potatoes or steaming. However, the moist heat tends to dilute the sugary taste and has less texture contrast compared to roasting. A better alternative is grilled sweet potatoes for a smokey taste.