Sweet Potato Salad

This Sweet Potato Salad is perfect whether you enjoy it warm on brisk fall day or cold when its warmer out. It is filled with sweet, savory and crunchy bites of toasted pecans, dried cranberries, and fresh parsley, all tossed together in a sweet and sour dressing. It's a delicious side dish especially during autumn season! Do you love a good potato salad? Try this Dill Pickle Potato Salad or this French Style Potato Salad.

Why You'll Love This Recipe

I love hearty potato salads loaded with flavorful bites that surprise the palate. This roasted potato salad features sweet potatoes and is the perfect spud to use when I really want a splash of color added to the table!

Ingredients You Will Need

Sweet potatoes: have a naturally sweet flavor and starchy texture. They are perfect for both sweet and savory dishes.

Avocado oil: is extracted from the pulp of the avocado. It is delicious and nutritious and easy to use.

Red onion: adds a crunchy texture and bold flavor, elevating salads with its zesty kick.

Pecans: are a species of hickory native to the Southern United States. Pecans have a distinctly sweet and buttery flavor. I like pecans from Thrive Market.

Dried cranberries: are made by partially dehydrating fresh cranberries which gives them a chewy texture much like raisins. They are the perfect additions to salads to add a delicious burst of sweet, tart and tang all at once.

Parsley: brings a burst of fresh, herby goodness and is used as both a garnish and an addition to various dishes, from salads and sauces to soups and stews.

White wine vinegar: is a type of vinegar produced from the fermentation of white wine. It's known for its mild, fruity flavor and balance sweet and sour taste. In the sweet potato salad, it adds a delightful tang.

Medjool dates: provides a natural sweetness, and imparts a rich, caramel-like flavor.

Dijon mustard: is my preferred mustard for this recipe as it imparts a subtle tanginess and a vinegary note.

Salt and black pepper: salt enhances the overall flavor of the dish and ground black pepper adds a gentle heat.

Instructions

Preheat oven: to 425˚

Line a rimmed baking sheet: with parchment paper.

Toss potatoes: in the avocado oil.

Roast: 30-40 minutes till fork tender and browning just a bit adding pecans in the last five minutes.

Meanwhile: blend the dressing ingredients in a high-speed blender till smooth, it will be thick.

Toss in a large bowl: potatoes and pecans, onions, cranberries, parsley, salt and pepper.

Add the dressing: and toss well using a rubber spatula.

Enjoy!

Recipe Tips and Tricks

Cutting the sweet potatoes: evenly in small bite-sized pieces will ensure they roast quickly for the perfect sweet potato salad.

Recipe Variations

Granny Smith Apples: are a great addition to this salad.

Goat cheese: crumbled on top adds a delicious creamy texture to this sweet potato salad.

Extra virgin olive oil: is a perfect alternative to the avocado oil.

Storage Tips

You can store this salad in the refrigerator for 5-7 days when placed in an airtight glass container. It ensures preservation of your sweet potato salad.

FAQs About Sweet Potato Salad

How far in advance can I make this potato salad?

Make this salad up to two days ahead for an even better flavor, enhancing your sweet potato salad experience.

Why put vinegar in potato salad?

Vinegar enhances the flavor, improves texture and can potentially extend shelf life.

What seasoning do you put in potato salad?

Typically, salt, pepper, and mustard such as Dijon are used in the sweet potato salad. Other seasonings include paprika, celery salt, fresh or dried herbs like dill, parsley or chives.