Sweet Potato Salad Recipe

Easy sweet potato salad

This colorful and easy salad is perfect for potlucks or barbecues.

This dish is great for those last-minute invitations. It can also be adapted to Whole30 or paleo diets.

The first person I met after moving into my apartment inspired me to make this healthy sweet potato dish with its delicious dressing of lime and garlic.

She brought this salad to a potluck breakfast I hosted several years ago as an appetizer, and I was utterly smitten with the variety of textures and tastes.

Since then, I have made my version of the recipe after asking for it.

Is it better to eat salad cold or hot

This salad is a crowd-pleaser that can be enjoyed either warm or cold.

This recipe makes a lot of food, which is great for meal preparation. Cook once, and you’ll have a healthy and delicious lunch for the whole week!

This sweet potato salad will always be a hit at any table, whether for Thanksgiving, the Super Bowl, or the Fourth of July. It can also be served as a formal dinner party or even a simple Monday lunch.

Sweet potato salad ingredients

This healthy recipe includes roasted sweet potatoes with diced onions, minced garlic cloves, red bell peppers, olive or vegetable oil, black beans, and fresh cilantro.

You can substitute the lime juice with lemon juice and chickpeas for the black beans.

Sweet potatoes can be replaced with yams or other sweet potatoes, such as purple.

When serving a healthy salad, I often add cilantro at the end or leave it out of the main dish.

White or red onions will work. You can also use yellow or orange bell peppers.

The one-bowl dish is a delicious combination of flavors and textures.

You can also change the ingredients to fit what you have. I sometimes add chopped avocados, fresh corn, zucchini, or apple.

How to make a salad

Gather all ingredients and line two baking sheets with parchment paper.

Sweet potatoes and onion can be diced and peeled. Sprinkle the sweet potatoes with oil or spray it on. Add the garlic and sprinkle with optional salt. Then, spread the sweet potatoes in one layer on the baking sheets.

Place the trays on the middle rack of a non-preheated (cold) oven. Turn the oven to 450 degrees Fahrenheit.

Bake the potatoes for 35 minutes or until they are softened and the onions caramelized.

While you are doing this, dice up the peppers. Drain and rinse beans. Add all ingredients to a large mixing bowl, including sweet potatoes and onions. Mix until well combined. Serve warm or cold.

Serve up some of these recipes

Potato salads are often served with hamburgers, chicken, steaks, bacon, eggs, meatloaf, or pork.

I serve it as a vegan with veggie burgers or barbecued tofu. It also goes well with wraps, paninis, sandwiches, roasted Brussels sprouts, or avocado toast.

Serve the salad with quinoa or rice and top it with rocket, spinach, kale, or a rocket green. Or slice an avocado over top.

If desired, garnish with pomegranate, cranberries, or pecans.

Keep leftovers covered in a container in the fridge. You can freeze leftover salad, but the texture won’t be as crisp or crunchy.


Four medium sweet potatoes, chopped and peeled (2 lb. before peeling).

One onion, diced

Optional pepper and salt: 1/2 teaspoon

Spray or three tablespoons of oil (for fat-free options)

2 tsp of minced garlic

2 tbsp of lime juice

1 Red bell pepper diced

Black beans can be cooked or canned.

Optional 1 cup corn cooked or canned

3/4 cup fresh cilantro, chopped (omit if desired)


Sprinkle with optional pepper and salt, then arrange sweet potatoes on two baking sheets lined with parchment paper. Toss with 1 1/2 tablespoons of oil, spray the garlic, and sprinkle with salt. Place on the center rack of a non-preheated oven, then change oven temperature to 450 F. Bake for 35 minutes or until potatoes become soft. Toss the sweet potatoes with the remaining ingredients in a large bowl. Serve warm or cold.

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