Roasted Sweet Potato Salad Recipe

If you’re in the mood for a seriously vibrant and crowd-pleasing side, let me introduce you to my all-time favorite Roasted Sweet Potato Salad. With each bite, you get sweet, caramelized potato, an herby punch from dried basil and oregano, and creamy richness thanks to a light mayo dressing that ties it all together. This dish is equally at home on a weeknight table, nestled alongside grilled chicken, or stealing the spotlight at your next potluck. It’s bold, colorful, and just different enough without being fussy—trust me, once you try this flavor-packed salad, you’ll be hooked.

Ingredients You’ll Need

This recipe only relies on wholesome, lively ingredients that are easy to find, but each one plays an important role in the way Roasted Sweet Potato Salad comes together. From the earthiness of fresh herbs to the satisfying creaminess of the mayo, every component brings something special to the dish, whether that’s texture, color, or irresistible flavor.

• Sweet Potatoes (3 pounds): These are the heart of the salad, offering sweet, earthy notes and a satisfying, golden bite when roasted.
• Avocado Oil (¼ cup): Helps the sweet potatoes roast up beautifully crisp on the outside but still tender inside; you can substitute with refined coconut oil if you like a hint of tropical flavor.
• Dried Basil (½ tablespoon): Adds deep, aromatic notes that balance out the sweetness of the potatoes.
• Dried Oregano (½ tablespoon): Lends a peppery, slightly minty flavor for depth and complexity.
• Onion Powder (½ tablespoon): Provides subtle, savory undertones that mingle deliciously with the other spices.
• Garlic Powder (½ tablespoon): Brings warmth and a hint of robust flavor, enhancing the overall savoriness.
• Dried Thyme (½ tablespoon): Offers a gentle earthiness that pairs so well with roasted root vegetables.
• Salt (1 ½ teaspoons, or to taste): Essential for making all the flavors pop and drawing out the natural sweetness of the potatoes.
• Mayonnaise (⅔ cup): Adds luscious creaminess and brings the salad together; choose your favorite variety for the best flavor.
• Fresh Cilantro (⅓ cup, chopped): Brings a burst of brightness and color, making each forkful taste extra fresh.
• Red Onion (⅓ cup, finely chopped): Offers crisp texture and a gentle, zippy bite to contrast the creamy mayo and soft sweet potatoes.

How to Make Roasted Sweet Potato Salad

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to a toasty 400°F. Toss your peeled, bite-sized sweet potato pieces in avocado oil until they’re all beautifully glossy. Spread them out in a single layer on a baking sheet so every piece gets its moment to crisp and caramelize. This forms the irresistible, golden foundation of Roasted Sweet Potato Salad.

Step 2: Season Generously

In a small bowl, whisk together your dried basil, oregano, onion powder, garlic powder, dried thyme, and salt. Sprinkle this herbaceous mixture over the sweet potatoes little by little, ensuring they’re evenly and abundantly coated. You might not use every last bit, but you want each piece to wear a vibrant shawl of herbs and seasoning.

Step 3: Roast Until Golden

Slide your tray into the preheated oven and roast for about 25 minutes. Then, give the sweet potatoes a quick, careful flip—this is where you’ll start to see those gorgeous, golden edges. Return them to the oven for another 10 to 20 minutes, until they’re both caramelized and tender, with a lightly crisp exterior. The scent alone will have everyone wandering into the kitchen.

Step 4: Let them Cool (But Not Too Much!)

Once the roasting is done, transfer the potatoes to a big bowl and give them just a few minutes to cool off. You want them still warm, but not scorching—this helps the creamy dressing cling to every morsel later on.

Step 5: Stir Together the Dressing

In a separate bowl, stir together your mayonnaise, freshly chopped cilantro, and finely diced red onion. Mix until it’s all creamy, colorful, and bursting with flavor. This simple dressing is what makes Roasted Sweet Potato Salad so utterly craveable.

Step 6: Combine and Serve

Gently fold the mayo mixture into the warm potatoes, turning carefully so every piece gets a glossy coat without breaking apart. Serve your Roasted Sweet Potato Salad right away for a warm, comforting dish, or let it cool to room temperature—the flavors get even better as they mingle.

How to Serve Roasted Sweet Potato Salad

Garnishes

Top your Roasted Sweet Potato Salad with an extra sprinkle of chopped fresh cilantro or even a few toasted pepitas for crunch. A grind of fresh black pepper or a last drizzle of good olive oil can also elevate the presentation and flavor, making a simple dish look show-stopping.

Side Dishes

This salad stands up beautifully next to grilled chicken, herbed fish, or juicy pork chops. For a plant-based meal, serve it alongside quinoa, black beans, or some crisp sautéed greens. Its robust flavors and creamy texture fill out any plate.

Creative Ways to Present

Try spooning Roasted Sweet Potato Salad into crisp lettuce cups for a fun, bite-sized appetizer, or heap it atop toasted rustic bread for an open-faced sandwich. You can even pack it into mason jars for an eye-catching picnic or lunchbox surprise.

Make Ahead and Storage

Storing Leftovers

Keep any extra Roasted Sweet Potato Salad in an airtight container in the refrigerator. The flavors deepen after a day or two, making it a fantastic make-ahead option for quick lunches or snacks. Just be sure to let it come to room temperature before serving for the best texture.

Freezing

While you technically could freeze Roasted Sweet Potato Salad, the mayo-based dressing may separate and the potatoes can get watery once thawed. It’s best enjoyed fresh or within a couple of days from the fridge for peak flavor and creaminess.

Reheating

If you’d like to serve your salad warm, gently reheat the sweet potatoes (without the mayo and herbs) in the microwave or oven. Once warmed through, fold in the dressing ingredients. This keeps the texture creamy and the flavor fresh every time.

FAQs

Can I make Roasted Sweet Potato Salad vegan?

Absolutely! Simply swap the mayonnaise for your favorite vegan mayo. The rest of the ingredients are plant-based, so you’ll hardly miss a beat on flavor or texture.

Can I use different herbs or spices?

Definitely! Feel free to experiment with spices you love—try smoked paprika, fresh parsley, or even a sprinkle of cumin for a unique twist. The beauty of Roasted Sweet Potato Salad is how customizable it can be.

How far ahead can I prepare this salad?

You can roast the sweet potatoes and prep the dressing up to two days in advance. Simply store them separately, and combine just before serving so the salad stays bright and fresh.

What can I substitute for cilantro?

If cilantro isn’t to your taste, fresh parsley, chives, or even a bit of dill work nicely here. They’ll all bring a different kind of freshness while keeping the spirit of the salad alive.

Is this salad gluten-free?

Yes! Roasted Sweet Potato Salad is naturally gluten-free, as long as you use a mayo that fits your dietary needs. Always double-check labels if you’re sensitive to cross-contamination.

Final Thoughts

If you’re ready to bring serious color, flavor, and pure comfort to your table, give this Roasted Sweet Potato Salad a try. It’s a breeze to put together, bursting with fresh and roasted goodness, and always leaves a lasting impression. I hope it becomes a new favorite in your kitchen, too!

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