Sweet Potato Salad

This Sweet Potato Salad combines caramelized roasted sweet potatoes, tangy maple-Dijon dressing, crunchy toasted pecans, and a generous crumble of soft cheese. It’s easy to throw together and seriously delicious.

We can’t get enough of sweet potatoes in this kitchen! Give our famous Quick-Bake Method a go (perfect spuds in half the time), check out our much-loved Roasted Sweet Potatoes, or try our top-pick Sweet Potato Quinoa Salad.

A vibrant bowl of sweet potato salad, featuring diced roasted sweet potatoes mixed with various colorful ingredients.

When I’m not hosting Thanksgiving, I usually get tasked with sides and a couple of pies (top picks are always this Apple Pie and this Coconut Cream Pie!). My go-to sides? This irresistible Thanksgiving Dressing, my beloved Raspberry Fluff, the crowd-pleasing Sweet Potato Casserole recipe with a pecan crunch, and of course, a big, festive salad.

I often switch it up between this classic Thanksgiving Salad, a hearty Butternut Squash Salad, or a vibrant Beet and Goat Cheese Salad. But this year, I’m all set to whip up this brand-new Sweet Potato Salad.

It’s not just for the holidays, though—it’s a perfect match for any cozy weather meal. The salad has it all: a maple-y dressing, soft, sweet dates, and pecans paired with roasted sweet potatoes that are a flavor sensation. What’s more, the ingredients pull double-duty, jazzing up the potatoes and then going straight into the dressing. It’s an uncomplicated dish with a massive flavor payoff!

The ingredients required for Sweet Potato Salad.

Sweet Potato Salad Ingredients

Sweet potatoes: Choose ones that are firm, without cracks or soft spots. Even skin is ideal for uniform cubing.
Olive oil: Opt for extra virgin for more flavor!
Maple syrup: Use pure maple syrup (not artificially flavored pancake syrup). Pancake syrup will be overly sweet and is not the flavor we’re going for.
Cinnamon (optional): This spice offers a warm and festive touch to the sweet potatoes.
Dates or cranberries: Dates bring natural sweetness, while dried cranberries offer a tart contrast. Ensure they’re not sugar-coated and they’re soft and fresh!
Pecans: Toasting deepens their buttery flavor; coarsely chop into pieces that are uniform in size for even toasting and to avoid burning.
Goat cheese or feta: Fresh crumbled cheese ensures creaminess; goat cheese is tangier, while feta delivers a more salty flavor.

Dressing Ingredients

Aside from the olive oil, maple syrup, salt, and pepper (listed above) – we’re tossing a few extras in this dressing:

Apple cider vinegar: Go for the unfiltered version; it’s brimming with flavor and packed with all the right stuff.
Dijon mustard: Acts as an emulsifier and adds a sharp depth; quality matters, so choose a reputable brand (Grey Poupon® is our top pick!).

QUICK TIP

Taste the dressing and adjust seasoning as needed before adding it to the salad. Sometimes a pinch more salt or a dash more vinegar can make all the difference.

Roasting sweet potatoes: from raw, peeled chunks, to their placement on a baking sheet, and finally their transformation into golden-brown, roasted delights.

How To Make Sweet Potato Salad (Tips)

Even cubes, even cooking: When prepping your sweet potatoes, try to keep the cubes roughly the same size for uniform cooking. Uneven pieces mean inconsistent texture, with some bits overcooked and others undercooked.
Toss for coverage: Ensure all sweet potato pieces are evenly coated with oil and spices.
Space out on the pan: Avoid overcrowding the sweet potatoes on the baking sheet. Spacing them out helps them roast evenly and get that delicious caramelization, rather than steam. Additionally, the more spaced out the potatoes are, the quicker they’ll roast.
Test for tenderness: Use a fork to test the sweet potatoes toward the end of roasting. They should be tender, but not mushy, to hold up in the salad.
Dress to impress: Dress the salad close to serving time to prevent the greens from wilting and keep everything crisp.

What To Serve With Sweet Potato Salad

This Sweet Potato Salad goes wonderfully with:

Meats: Perfect with chicken, pork, or beef.
Fish: Complements grilled or baked varieties like salmon.
Vegetarian entrees: Pairs well with grilled tofu or tempeh, or veggie stews.
Sandwiches/burgers: Great with simple sandwiches or any burger.
Other salads: Mix it up with contrasting salads like an Everyday Salad recipe or Quinoa Salad.
Soups: A refreshing side following a Creamy Vegetable Soup or this famous Crockpot Chili.

STORAGE

Store undressed Sweet Potato Salad components separately in the fridge, tightly covered, for up to 3 days. Dress just before serving, as the salad gets soggy once dressed.

More Sweet Potato Recipes:

Sweet Potato Salad

This Sweet Potato Salad combines caramelized roasted sweet potatoes, tangy maple-Dijon dressing, crunchy toasted pecans, and a generous crumble of soft cheese. It’s easy to throw together and seriously delicious.

Sweet Potato Salad

Recipe Notes

Note 1: Sheet pan: Use an extra-large, rimmed sheet pan. The more space the sweet potatoes have (the less-crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy veggies that take longer to cook.
Note 2: Maple syrup: Use pure maple syrup (not artificially flavored pancake syrup). Pancake syrup will be overly sweet and is not the flavor we’re going for.

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.