Sweet Potato Salad

Beth Pierce


Sweet Potato Salad is a combination of Southern hospitality meets flavor packed Tex Mex. Seasoned roasted sweet potatoes, crunchy vegetables and a simple three ingredient dressing bring it all together in perfect harmony.


☆☆☆☆☆ 0 votes

20 Min
55 Min


  • 2 1/2 lb
    sweet potatoes peeled and cut in bite size chunks
  • 4 Tbsp
    olive oil
  • 1/2 tsp
  • 1/4 tsp
    fresh ground black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/8 tsp
    crushed red pepper (optional)
  • 1
    small onion chopped
  • 1 1/2 c
  • 2 stalk(s)
    celery chopped
  • 1
    red bell pepper diced small
  • 3
    scallions chopped

  • 1/3 c
  • 1/3 c
  • 1 Tbsp
    fresh lime juice

How to Make Sweet Potato Salad


  1. Preheat oven to 400 degrees
  2. Combine sweet potatoes, 3 tablespoons olive oil, salt, pepper, garlic powder, onion powder and crushed red pepper (if desired) in a large Ziploc style bag and shake to coat. Place on parchment covered baking and roast until fork tender; 30-35 minutes. Cool completely.
  3. In small bowl whisk together mayonnaise, salsa and lime juice.
  4. Add 1 tablespoon olive oil to a large skillet over medium heat and swirl to coat pan. Add chopped onion and corn to the hot skillet; flip every 2-3 minutes with a spatula. Cook 7-10 minutes or until the corn is light golden brown. Cool completely.
  5. In a large bowl combine sweet potatoes, corn and onions, celery, red bell peppers, and scallions. Add the salsa dressing and stir gently to combine.

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