Sweet Potato Salad
Sweet potato salad is a colorful salad packed with flavor and fiber rich roasted sweet potatoes. It’s easy to put together and a true joy to eat!
Ingredients needed
- Sweet potato
- Mayonnaise
- Mustard
- Honey
- Celery
- Red onion
- Rosemary
- Apple cider vinegar
- Salt & black pepper
Variations and a few tips before starting
- Sweet potatoes can be interchanged with butternut squash and you can swap the honey out for maple.
- This is a great recipe to make ahead of time and serve later. This will give the dressing time to work with the ingredients.
Storing
Storing this roasted sweet potato salad is easy and it’ll last a good time the refrigerator, well as far as salad goes. This recipe should still be good 4 days later depending on the freshness of the ingredients before starting. One thing I love about using honey is its ability to naturally preserve things.
Make sure the container is airtight and sealed in the
Mentioned before, this is a great recipe to make a day ahead or even the night before. However, this not a recipe to be frozen.
Recipes to try next
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Sweet Potato Salad
Sweet potato salad is a colorful salad packed with flavor and fiber rich roasted sweet potatoes. It's easy to put together and a true joy to eat!
Print
Pin
Rate
Servings: 8 serving
Calories: 313kcal
Ingredients
Salad
- 64 ounce sweet potato cubed then add 2 TB oil, 1 tsp salt, 1 tsp black pepper before roasting
- 2 rib celery minced
- 1/2 medium red onion diced
Dressing
- 1/2 cup mayo
- 2 teaspoon mustard
- 1 teaspoon apple cider vinegar
- 2 tablespoon rosemary chopped & stem removed
- 2-3 tablespoon honey
Instructions
- Preheat the oven to 400℉.
- First, remove the skin from the sweet potatoes then cut the potato into small cubes. In a large bowl, add oil, salt and pepper to the potatoes. Give them a toss.
- Then, bake on a non-stick sheet pan or one lined with parchment paper for 45 minutes in the preheated oven. Once, done remove the sheet pan and allow the sweet potatoes to cool.
- While baking make the dressing. Put together mayo, mustard, honey, rosemary and apple cider vinegar. Give everything a good mix.
- Now, dice the red onion and mince the celery.
- Once the sweet potatoes are cool add everything together in a large bowl. Be careful and fold everything in easily. You do not want to smash all the sweet potatoes.
- Lastly, taste for salt and pepper before serving.
Video
Nutrition
Calories: 313kcal | Carbohydrates: 51g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 236mg | Potassium: 813mg | Fiber: 7g | Sugar: 14g | Vitamin A: 32246IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 2mg
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!
against my better judgement, i followed your instructions to coat the sweet potatoes only in honey (without oil). just had to throw the whole thing out because they stuck to the pan and were too mushy to put in potato salad. also, the recipe doesn’t specify the preheat temperature.
I made some adjustments to the instructions. I am sorry you had issues but I’ve made this several times and hadn’t realized I didn’t include those simple steps. I corrected it, I truly appreciate you for commenting.