This Sweet Potato Salad mixes roasted sweet potatoes, maple-Dijon dressing, toasted pecans, and soft cheese. Easy to make and so tasty!

Try my quick-bake method for sweet potatoes in half the time, check out Roasted Sweet Potatoes, or enjoy Sweet Potato Quinoa Salad.

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

Table of Contents

Sweet Potato Salad

When I’m not hosting Thanksgiving, I usually handle sides and pies (favorites: Apple Pie and Coconut Cream Pie). My go-to sides? Thanksgiving Dressing, Raspberry Fluff, Sweet Potato Casserole, and a big salad.

I rotate between Thanksgiving Salad, Butternut Squash Salad, or Beet and Goat Cheese Salad. This year, I’m making this salad.

It’s great for any cozy meal, not just holidays. The maple dressing, dates, pecans, and roasted sweet potatoes are a flavor hit, and the ingredients work for both the salad and dressing. Simple yet packed with flavor!

The ingredients required for Sweet Potato Salad.

Sweet Potato Salad Ingredients

  • Sweet potatoes: Pick firm ones without cracks or soft spots, and even skin for easier cutting.
  • Olive oil: Use extra virgin for more flavor.
  • Maple syrup: Choose pure maple syrup, not pancake syrup.
  • Cinnamon (optional): Adds a warm, holiday feel.
  • Dates or cranberries: Dates are sweet, cranberries are tart. Make sure they’re soft and not coated in sugar.
  • Pecans: Toast to bring out the flavor; chop evenly to prevent burning.
  • Goat cheese or feta: Goat cheese is tangy, feta is saltier.

Dressing Ingredients

  • Apple cider vinegar: Look for one that says “unfiltered” for more flavor.
  • Dijon mustard: Helps blend the dressing and adds flavor; choose a good brand like Grey Poupon®.

Quick Tip

Taste the dressing and adjust the seasoning before adding it to the salad. A little extra salt or vinegar can make a big 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

  1. Roast sweet potatoes: Toss sweet potatoes with olive oil, syrup, salt, and cinnamon. Roast until soft, then let them cool.
  2. Make dressing: Mix oil, vinegar, syrup, mustard, salt, and pepper in a jar. Shake and chill.
  3. Assemble salad: Mix potatoes, pecans, dates or cranberries, and goat cheese with the dressing. Toss and serve.

Tips For Success

  • Even cubes, even cooking: Cut sweet potatoes into same-sized cubes for even cooking and texture.
  • Toss for coverage: Coat sweet potatoes evenly with oil and spices.
  • Space out on the pan: Don’t crowd the baking sheet to help them roast evenly and brown nicely.
  • Test for tenderness: Use a fork to see if the sweet potatoes are soft but still hold their shape for the salad.
  • Dress to impress: Add the dressing just before serving to keep the salad crisp.

Creation of the salad dressing, with various ingredients being poured and mixed together in a mason jar.

What To Serve With Sweet Potato Salad

This Sweet Potato Salad goes wonderfully with:

  1. Meats: Perfect with chicken, pork, or beef.
  2. Fish: Delicious with some Blackened Tilapia or Baked Cod.
  3. Vegetarian entrees: Pairs well with grilled tofu or tempeh, or veggie stews.
  4. Sandwiches/burgers: Great with simple sandwiches or any burger.
  5. Other salads: Make it a salad spread with an Everyday Salad recipe or Quinoa Salad.
  6. 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:

A vibrant bowl of sweet potato salad, featuring diced roasted sweet potatoes mixed with various colorful ingredients.
Pin Print
5 from 1 vote

Sweet Potato Salad

By Chelsea Lords
This Sweet Potato Salad features roasted sweet potatoes, a tangy maple-Dijon dressing, crunchy pecans, and creamy cheese. Easy to make and seriously delicious!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 servings, as a side

Equipment

  • Extra-large rimmed sheet pan see note 1

Ingredients 
 

Salad

  • 6 cups peeled and cubed sweet potatoes 2 pounds
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup not pancake syrup
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon optional
  • 1/2 cup thinly sliced dates or dried cranberries
  • 6 cups mixed greens
  • 1 cup pecans coarsely chopped
  • 3/4 cup goat cheese or feta

Maple Dijon Vinaigrette

Instructions 

  • Preheat oven to 400°F. Peel and cube sweet potatoes into 1/2-inch pieces. Place them on a 15×21-inch sheet pan. Add oil, syrup, salt, and cinnamon. Mix well with your hands and spread out evenly. Roast for 15 minutes.
    Toss potatoes and spread them out again. Roast another 8–12 minutes until tender. Remove from oven and let cool to room temperature.
  • Combine vinaigrette ingredients in a jar and shake well. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Refrigerate until ready to use, and shake before serving.
  • Only assemble the salad you plan to eat immediately, as it doesn’t store well once dressed. Toss greens with a few tablespoons of dressing. Add sweet potatoes, pecans, dates or cranberries, and goat cheese. Drizzle more dressing to taste. Gently toss and serve promptly.

Recipe Notes

Note 1: Use an extra-large, rimmed sheet pan for roasting sweet potatoes. The more space they have, the better they roast. Overlapping veggies steam instead of roast, making them softer and soggier, and they take longer to cook.
Storage: Store the different parts of the undressed Sweet Potato Salad separately in the fridge, tightly covered, for up to 3 days. Dress just before serving; the salad gets soggy once dressed.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 39.2g | Protein: 4.8g | Fat: 25.2g | Cholesterol: 12.5mg | Sodium: 525.4mg | Fiber: 4.8g | Sugar: 20.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. L says:

    No greens listed in the recipe

    Reply
    1. Chelsea says:

      Thanks so much for letting me know, I’ve updated it!

      Reply