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Roasted Sweet Potato Salad
4.5 from 468 votes

Roasted Sweet Potato Salad

Roasted Sweet Potato Salad combines oven-roasted sweet potato cubes with black beans, corn, diced red bell pepper, green onions, and cilantro. Tossed in a honey Dijon dressing with lemon juice and a touch of cayenne, this salad offers a mixture of sweet, tangy, and fresh flavors with varied textures adaptable to several serving temperatures.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 316 kcal
Course: Side Dish, Salad
Cuisine: American

Ingredients

  • sweet potato about 2 jumbo, washed, peeled, and cut into 1-inch pieces, about 1 1/4 pounds
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • black beans drained and rinsed, canned
  • 3 green onions trimmed and thinly sliced (use the white and green)
  • 1 red bell pepper seeded and diced small, medium
  • 1 cup corn I use frozen that I allowed to thaw
  • ½ cup cilantro minced (about half of 1 bunch, leaves
Honey Dijon Dressing
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice lime juice may be substituted
  • 2 tablespoons olive oil
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • pinch cayenne pepper optional and to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
  2. To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
  3. To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
  4. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve.

Notes

  • This salad can be served warm, at room temperature, or chilled according to preference.
  • Store leftovers in an airtight container in the refrigerator for up to five days.

Nutrition Information

Serving 1 Calories 316kcal (16%) Carbohydrates 50g (17%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 1g (5%) Polyunsaturated Fat 8g (47%) Sodium 764mg (32%) Fiber 11g (44%) Sugar 14g (28%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 316

% Daily Value*

Serving 1
Calories 316kcal 16%
Carbohydrates 50g 17%
Protein 10g 20%
Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 8g 47%
Sodium 764mg 32%
Fiber 11g 44%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.