Roasted sweet potatoes and a tangy mustard salad dressing come together in a delicious twist on a classic side dish. This Roasted Sweet Potato Salad makes a great addition to your weekly meal prep or holiday season recipe guide.
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Easy Sweet Potato Salad
This Roasted Sweet Potato Salad recipe pairs with Honey Mustard Horseradish Sauce for a colorful, tangy twist on the traditional side dish.
I fell in love with sweet potato fries in Manhattan, Kansas—“The Little Apple.” Once a week after Taekwondo (by the way, I’m a black belt), my husband and I would eat at Willie’s, and we would order a big basket of their sweet potato fries. They’re impossible to resist!
The best part was the honey mustard dipping sauce. Something about the sweet, tangy sauce married perfectly with the sweet, earthy taste of the fries. It’s kind of like mayo and regular French fries. They just go together.
Mayo and fries? Yep! That’s how they eat ‘em in Europe and I’m hooked. Think about it. We don’t make traditional American potato salad with ketchup, do we? Nope, we use mayo. So it was just natural for a roasted sweet potato salad to be made with the right dipping sauce.
Recently, I attended the grand opening of Bobby Flay’s new Vegas burger restaurant, Bobby’s Burger Palace, and he has sweet potato fries on the menu. And guess what…they’re served with honey mustard. They have a BF twist though. He added horseradish…and I loved it!
The sauce for this salad was decided – Honey Mustard Horseradish. I used Saucy Mama Mustard and Horseradish because I’m in love with the stuff and I really admire the company. Feel free to use your brand of choice.
For the potatoes, I used a mix of orange and white sweet potatoes. The white sweet potatoes are creamier and a little sweeter, and I liked the color variety.
For added texture and flavor, I roasted the potatoes on a sheet pan with sweet red onions, garlic and some chopped Anaheim pepper. Then, I tossed them in the creamy, tangy sauce. This side dish is great, warm or cold. Try it at your next get-together and let me know how you liked it in the comments below.
Roasted Sweet Potato Salad
Ingredients
- 3 sweet potatoes, cubed (about 6 cups)
- 4 cloves garlic
- 1/2 cup red onion, diced
- 1/4 cup Anaheim pepper, chopped
- 2 tbsp. olive oil
- 1/2 tsp. ground coriander
- 2 tbsp. mustard, I use Saucy Mama’s Smoky Garlic Mustard
- 1 tbsp. mayonnaise
- 2 tsp. honey
- 1 tsp. creamy horseradish sauce, I use Saucy Mama’s Creamy Horseradish Sauce
- 1/2 tsp. salt
Instructions
- PREP: Heat oven to 425 degrees. Cube sweet potatoes and slice garlic, red onion and Anaheim pepper into similar sized pieces.
- ROAST: Toss sweet potato cubes, garlic, red onion, Anaheim pepper, olive oil and coriander together in a large bowl. Arrange in a single layer on a large baking sheet. Bake in a 425 degree oven for 30 minutes.
- STIR: In the empty bowl, stir together the mustard, mayonnaise, honey, horseradish sauce and salt.
- TOSS: Add the roasted vegetables to the mustard mix and toss to coat.
- SERVE: Serve warm or refrigerate and serve chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for sweet potato salad
- Sweet potatoes. Try a mix of white and orange for a mix of texture and color.
- Garlic
- Red onion
- Anaheim pepper. This mild and slightly sweet pepper adds a little heat without overpowering the sweet potatoes.
- Olive oil
- Ground coriander
- Mustard. I use Saucy Mama’s Smoky Garlic Mustard. I love the extra punch of garlic it adds to the dressing.
- Mayonnaise
- Honey
- Creamy horseradish sauce. I use Saucy Mama’s Creamy Horseradish Sauce, which can be found online.
- Salt
Substitutions: I like Saucy Mama’s brand of sauces, but feel free to use your favorite. Feel free to add a dash of crushed red pepper and freshly cracked black pepper.
See the full recipe card for servings and a full list of ingredients.
How to make this sweet potato recipe
- Prep: Preheat the oven to 425 degrees. Cube the sweet potatoes and slice the garlic, red onion, and Anaheim pepper into similar-sized pieces.
- Roast: Toss sweet potato cubes, garlic, red onion, Anaheim pepper, olive oil and coriander together in a large bowl. Arrange in a single layer on a large baking sheet. Bake in a 425-degree oven for 30 minutes.
✔️ PRO TIP
Make sure those sweet potatoes get nice caramelized edges, which will add so much flavor to the final product.
- Stir: In the empty bowl, stir together the mustard, mayonnaise, honey, horseradish sauce and salt.
- Toss: Add the roasted vegetables to the mustard mix and toss to coat.
- Serve: Serve warm or refrigerate and serve chilled.
How to serve sweet potato salad
This is the perfect salad for your next dinner party or as a centerpiece of your Thanksgiving table (after the turkey, of course). Serve it alongside other warm salads like this Charred Brussels Sprouts with Almonds or alongside a simple salad of baby arugula, extra virgin olive oil and lemon juice. I love the juxtaposition of the bright and peppery arugula with the rich, sweet
Storage
You can save any leftover sweet potato salad in an airtight container for up to five days. What I love about hearty salads like this is that they can stand up to the dressing for a long time without becoming soggy. Trust me, this will be just as good on day 5 as it is on day 1—and this delicious salad is perfect warm or cold, depending on your mood!
Frequently Asked Questions
I think this works best with sweet potatoes, but if you’re looking for a more classic potato salad check out my recipe for Creamy Purple Potato Salad (which can be made with regular potatoes instead).
This healthy salad is a great way to add more veggies to your diet. You can add red bell pepper, your favorite root vegetable, like parsnips or roasted carrots or even some slices of crisp apple and tangy feta or creamy goat cheese for a whole new flavor profile.
