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.
Try my famous Quick-Bake Method for perfect sweet potatoes in half the time, check out my much-loved Roasted Sweet Potatoes, or enjoy my top-pick Sweet Potato Quinoa Salad.
Sweet Potato Salad
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!
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 is not the flavor we’re going for.
- Cinnamon (optional): This spice offers a warm and festive touch.
- 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.
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.
- 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:
- BBQ Chicken Sweet Potatoesusing rotisserie chicken
- Creamy Sweet Potato and Sausage in foil packets!
- Farro Soup with sweet potatoes
- Sweet Potato Risotto made in the pressure cooker (in just six minutes)
- Sweet Potato Black Bean Burger our fave veggie burger!
Sweet Potato Salad
Equipment
- Extra-large rimmed sheet pan (Note 1)
Ingredients
Salad
- 6 cups peeled and cubed sweet potatoes (2 pounds)
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup (Note 2)
- 1 teaspoon salt
- 1/4 teaspoon cinnamon optional
- ½ cup thinly sliced dates or dried cranberries
- 1 cup pecans, coarsely chopped
- ¾ cup goat cheese or feta
Maple Dijon Vinaigrette
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- Salt & pepper
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 for 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
