• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Cinco de Mayo Recipes
  • All Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 4th of July
  • Big Green Egg, Grilling & Smoking
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Grits and Pinecones » Recipes » Salads » Roasted Sweet Potato Salad

    Roasted Sweet Potato Salad

    June 27, 2016 by Sharon Rigsby, Updated May 13, 2020 2 Comments

    Jump to Recipe Print Recipe
    Roasted Sweet Potato Salad

    Roasted Sweet Potato Salad is a unique, colorful, healthy and best of all delicious alternative to mayonnaise-based potato or macaroni salad for your summer picnics!

     Roasted Sweet Potato Salad topped with toasted pumpkin seeds in a white bowl.

    It’s that time of year again to pull out the checkered tablecloth, fire up the grill and invite family and friends to come over to help celebrate America’s birthday! And this week I will be sharing the perfect tasty Fourth of July menu including this easy make-ahead side dish of Roasted Sweet Potato Salad, hot off the grill Beer Can Chicken and to round things out, a fantastic Frozen Lemonade Pie topped with fresh summer blueberries and raspberries.

    On July 4 families across the country will be commemorating the Continental Congress’ adoption of the Declaration of Independence on July 4, 1776, with picnics, trips to the beach, lake or pool, and my favorite tradition watching fireworks.

    Roasted Sweet Potato Salad is a unique, colorful, healthy and best of all delicious alternative to traditional mayonnaise-based potato or macaroni salads for your Fourth of July festivities. 

    Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also an excellent source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.

    More sweet potato recipes:

    If you like sweet potatoes as much as we do, be sure to check out these other scrumptious sweet potato recipes on my blog: 

    Southern Sweet Potato Casserole with Bourbon

    Easy Southern Sweet Potato Hash

    Southern Candied Sweet Potato Casserole with Pecans

    Terry’s Thanksgiving Sweet Potato Casserole

    Easy Creamy Sweet Potato Soup

    Healthy Roasted Sweet Potato Stacks

    Easy Southern Sweet Potato Pie

    Sweet Potato Biscuits with Cranberry Aioli

    You might also want to check out my roundup post: 33 Best and Easiest Sweet Potato Recipes for Thanksgiving.

    Because I’m a blogger, we usually have our holiday meal a week early so I can share the recipes with you before the holiday and for the Fourth, this was my plan. However, sometimes the best-laid plans go awry, and we had a water pipe burst on Saturday, which meant we had no water at our house for the rest of the weekend.

    Thankfully we were able to get a plumber to our house first thing this morning, and I’m back in business!  I can’t wait to share this scrumptious recipe for Roasted Sweet Potato Salad with you.

    Be on the lookout for the rest of my recipes for the Fourth of July later this week, which includes my foolproof Grilled Beer Can Chicken, or regular Grilled Chicken and to cool things off an easy Frozen Lemonade Pie, or easy Mixed Berry Sherbet.

    If you are looking for a little more traditional potato salad, also check out my recipe for Southern Potato Salad. 

    The ingredient list for Roasted Sweet Potato Salad may look a little daunting, but trust me everything comes together quickly, and you will not believe how flavorful it is. My husband loved it and said it’s his new favorite potato salad!

    The ingredients are sweet potatoes, olive oil, fresh rosemary, salt and pepper, ground cumin, ground ginger, roasted pumpkin seeds, dried cranberries, scallions, roasted red pepper, balsamic vinegar, honey, garlic, Dijon mustard, and an unusual and “top-secret” ingredient-mango chutney. (You can find mango chutney in the Indian cuisine or international section of your grocery store.) 

     Roasted Sweet Potato Salad ingredients on a cutting board including cubed sweet potatoes and toasted pumpkin seeds.

    To make the salad, preheat the oven to 425 degrees.

    Mix the sweet potatoes with the olive oil on a large baking pan or cookie sheet and toss to combine. Make sure that the sweet potatoes are evenly covered with olive oil.

    In a small bowl, combine the rosemary, salt, pepper, cumin, and ginger. Stir to combine.

    In a small white bowl is rosemary, salt, pepper, cumin, and ginger.

    Sprinkle evenly over the sweet potatoes and toss to combine. Spread the sweet potatoes out in a single layer and bake until the potatoes are fork-tender and golden brown, which should take about 20-25 minutes. Do not overcook the sweet potatoes; you want them to be still firm enough, so they will stand up in the salad.

    On aluminum foil is sweet potato cubes mixed with the seasoning.

    Meanwhile, add the cranberries, scallions, and red pepper to a small bowl and mix well. Set aside.

    In a small bowl is chopped red bell pepper, chopped scallions, and cranberries.

    To make the dressing, combine the balsamic vinegar, mango chutney, Dijon mustard, honey, garlic and olive oil in a mason jar and shake well. Or you can combine everything in a small bowl and whisk until all the dressing ingredients are combined.

    To assemble the salad, put the roasted sweet potatoes in a large bowl, add the cranberries, scallions, roasted red pepper and half of the dressing. Toss carefully and taste. Add additional salt and pepper if needed, and more salad dressing if you like. Sprinkle with the toasted pumpkin seeds. Serve warm or cold. Enjoy!

     Roasted Sweet Potato Salad topped with toasted pumpkin seeds in a white bowl with a fork full.

    Roasted Sweet Potato Salad topped with toasted pumpkin seeds in a white bowl.
    Print Pin
    4.17 from 6 votes

    Roasted Sweet Potato Salad

    Roasted Sweet Potato Salad is a unique, colorful, healthy and best of all delicious alternative to traditional mayonnaise-based potato or macaroni salads for your summer picnics!
    Course Salad, Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 8 servings
    Calories 225kcal
    Author Sharon Rigsby

    Ingredients

    Roasted Sweet Potato Salad

    • 4 medium-size sweet potatoes peeled and cut into 1-inch cubes
    • 3 Tbsp olive oil
    • 1 Tbsp finely chopped fresh rosemary
    • 1 tsp kosher salt
    • 1 tsp ground black pepper
    • 1/2 tsp ground cumin
    • 1/2 tsp ground ginger
    • 1 cup dried cranberries
    • 1/2 cup chopped scallions green and white parts
    • 1/2 cup jarred roasted sweet peppers chopped
    • 1/2 cup roasted pumpkin seeds without the hulls

    Roasted Sweet Potato Salad Dressing

    • 6 Tbsp balsamic vinegar
    • 1/3 cup regular or sweet mango chutney not hot
    • 1 Tbsp Dijon mustard
    • 2 Tbsp honey
    • 2 garlic cloves finely minced or grated
    • 1/4 cup olive oil

    Instructions

    Roasted Sweet Potato Salad

    • To make the salad, preheat the oven to 425 degrees.
    • Mix the sweet potatoes with the olive oil on a large baking pan or cookie sheet and toss to combine. Make sure that the sweet potatoes are evenly covered with olive oil.
    • In a small bowl, combine the rosemary, salt, pepper, cumin, and ginger. Stir to combine.
    • Sprinkle evenly over the sweet potatoes and toss to combine. Spread the sweet potatoes out in a single layer and bake until the potatoes are fork-tender and golden brown, which should take about 20-25 minutes. Do not overcook the sweet potatoes, you want them to be still firm enough so they will stand up in the salad.
    • Meanwhile, add the cranberries, scallions, and red pepper to a small bowl and mix well. Set aside.

    Salad Dressing

    • To make the dressing, combine the balsamic vinegar, mango chutney, Dijon mustard, honey, garlic and olive oil in a mason jar and shake well. Or you can combine everything in a small bowl and whisk until all the dressing ingredients are combined.

    Assembly

    • To assemble the salad, put the roasted sweet potatoes in a large bowl, add the cranberries, scallions, roasted red pepper and half of the dressing. Toss carefully and taste. Add additional salt and pepper if needed, and more salad dressing if you like. Sprinkle with the toasted pumpkin seeds. Serve warm or cold. Enjoy!

    Notes

    Nutrition

    Calories: 225kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1379mg | Potassium: 251mg | Fiber: 3g | Sugar: 10g | Vitamin A: 9550IU | Vitamin C: 43.7mg | Calcium: 30mg | Iron: 1.8mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.

    Thanks for visiting! I hope you try my recipes, and I hope you come back soon.

    Roasted Sweet Potato Salad
    « Spicy Coconut and Lime Grilled Shrimp
    Homemade Peach and Blackberry Crumble Dessert »

    Reader Interactions

    Comments

    1. Fred Christopherson

      December 29, 2016 at 3:24 pm

      How big do you consider “medium” sweet potatoes to be. Can you give some indication of weight or volume?

      Thanks!

      Reply
      • Gritsandpinecones

        December 29, 2016 at 4:06 pm

        Hi Fred,
        I’m so sorry, but I don’t have a food scale to weigh one for you. But, I have what I consider several large ones and it seems they average 8-9 inches long. So I would probably consider a potato around 6 inches long medium. I wouldn’t worry too much about being exact in size, this recipe is very forgiving. If your potatoes are larger and you don’t think you have enough dressing, just add a little more chutney, vinegar, and honey and you should be fine. If your potatoes are smaller and you think you might have too much dressing, just add a little bit at a time until you think you have enough.
        I hope you enjoy it!
        Sharon

        Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

    • Classic Southern Potato Salad
    • Best Southern Crispy Fried Oysters
    • Blackened Grouper
    • Quick and Easy Hoe Cakes (Fried Cornbread)

    See all of my recipes →

    4th of July recipes:

    • Watermelon Feta Salad with Basil and Blueberries
    • Red White and Blue No-Bake Icebox Cake
    • 38 Easy 4th of July Recipes and Menu Ideas 2022
    • Easy Southern Tomato Pie

    See more 4th of July recipes →

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2022 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 347Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    1199 shares