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Sweet Potato Salad Recipe

5 from 37 votes

A simple homemade sweet potato salad recipe that everyone will love!

Sweet Potato Salad, a great recipe for parties and can be served hot or cold

Easy Sweet Potato Salad

This is a perfect recipe to make for potlucks, barbecues, or any time you need an easy and colorful side dish to feed a crowd.

The recipe is super quick to throw together and calls for just a few basic ingredients that are readily available at most grocery stores.

It’s one of those no-fail healthy recipes great to have on hand for last-minute invites, and the dish can be vegan, soy free, gluten free, or easily adapted to fit Whole30 and paleo diets as well.

You can also turn it into a main meal by serving the roasted sweet potato salad over quinoa or rice, such as this Half Calorie Rice.

sweet potato salad ingredients
roasted sweet potatoes
Easy Sweet Potato Salad Recipe

This healthy sweet potato salad was inspired by the first friend I ever made after moving into my apartment in Washington, D.C.

She brought a similar salad to a potluck brunch I hosted a few years ago, and I fell completely in love with it.

I immediately asked for the recipe and have been making my own version ever since!

With so many different flavors and textures, the dish will completely captivate your tastebuds. And you can change it up to suit what you have on hand – I sometimes like to add corn, zucchini, lentils, or diced avocado (similar to this Avocado Salad recipe).

If you want to sub butternut squash for the sweet potato, I don’t see why that wouldn’t also work.

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Sweet Potato Salad

Hot Or Cold Sweet Potato Salad Recipe

Because the crowd-pleasing salad can be served hot or cold, it’s a great option for either summer or Fall.

The recipe yields a large batch, so it’s also good for meal prep – you cook once and get a delicious and healthy lunch for the week.

Half of the photos in this post are actually iphone pictures courtesy of my mom, who made the salad for a party on Saturday. I decided to change the post to include them, because I know so many of you love seeing more of the step-by-step process with my recipes.

Guess now I’ll have to pay her royalties…

Leftover black beans? Make this Black Bean Soup!

The BEST Sweet Potato Salad Recipe
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Sweet Potato Salad Recipe

A simple sweet potato salad recipe that's great for any party or gathering.
Cook Time 30 minutes
Total Time 30 minutes
Yield 6 servings
5 from 37 votes


  • 4 medium sweet potatoes, peeled and chopped (2 lb before peeling)
  • 1 onion, diced
  • 1/2 tsp salt + optional pepper
  • 3 tbsp oil, or spray (for fat-free option)
  • 2 tsp minced garlic
  • 1 1/2 tbsp lime juice
  • 1 red bell pepper, diced
  • 1 1/2 cups cooked or 1 can, black beans
  • optional 1 cup canned or cooked corn
  • 3/4 cup fresh cilantro, chopped (omit if desired)


  • Toss sweet potatoes and onions with 1 1/2 tbsp oil (or spray), sprinkle with salt and optional pepper, and place in one layer on a large parchment-lined baking sheet. Place in a non-preheated oven on the center rack, then turn the oven to 450 F. Bake 30 minutes, or until potatoes are soft. Add all remaining ingredients to a large bowl, then toss with the sweet potatoes. Serve hot or cold.
    View Nutrition Facts


The recipe was adapted from this guide on How To Cook Sweet Potatoes.

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Published on September 3, 2018

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  1. Cassie Autumn Tran says

    Oh my, I love this idea! Who needs potato salads when you can have sweet potato salads that have more Vitamin A, right? That in mind, I want to try using purple or Japanese sweet potatoes in my recipe! Maybe make a tropical salad with kale, coconut, pineapple, and bananas, or a curry salad with chickpeas, coconut milk, Harissa, tahini, almonds, cilantro, green onions, bell peppers, and cauliflower too!

  2. Anisah says

    Just made this for lunch. To be honest I didn’t have high hopes lol it just seemed so easy but it turned out so delicious! Even my husband and almost two years old devoured it. Thanks for the great recipe. The only changes I made we’re to add some corn and a lemon juice in place of lime because that’s what I had

  3. Lisa Price says

    I made this for a potluck last summer, and it was a huge hit. Multiple people asked me for the recipe, and couldn’t believe it when I told them how easy it was! (Note: I also gave them the source, so am hoping I steered a few people to this blog…) The only changes I made were to add a small can of corn, some thyme and summer savory.

  4. Lauren says

    I just made this for the first time and it is DELCIOUS! My whole kitchen smells delightful and it tastes amazing. It made a whole ton and I’m looking forward to eating it at lunch tomorrow , thanks for posting ❤️

  5. Irene says

    Oh. My. God. These are incredible!! I used a little more sweet potato than the recipe called for, almond butter, buckwheat flour, and cacao powder plus chocolate Orgain plant based protein podwder and a little nugget of cacao butter…. and woah. These are absolutely incredible. Thank you!!!

  6. Judith says

    Delish! I used dried minced onion and red bell pepper flakes soaked in 2 TBSP lime juice and 1 TBSP water while the potatoes roasted. This is a summery way to enjoy sweet potatoes and betacarotine! This dressing was essentially dry, which is okay because the potatoes and black beans are moist–no excess moisture on the plate.

  7. Elizabeth says

    I needed to bring something veggie and gluten free to an event and found this online. Thought it might be bland, but no! The roasted sweet potatoes and onions give it tons of flavour. And very pretty too. Definitely a keeper.

  8. Gina says

    I’d love to make this , and really appreciate the nutrition facts, the WW points are also helpful, but it would be great if the serving size was also included. Thanks!

  9. Mariia says

    The salad is really delicious! Not heavy but filling quite fast 🙂 I added also a goat cheese and avocado aside. Turned out they match alltogether.
    Thanks for the recipe!

  10. connie says

    What can I use for flavor in substituting the red pepper. I can’t have nightshades. Have options for other ingredients but I really miss the red pepper flavor.

  11. Gail says

    5 stars
    Thank you Katie for this brilliant recipe! It was absolutely divine, and surprisingly satisfying. The only reason I made substitutions was due to the availability of ingredients. I used two medium-sized sweet potatoes, two medium-sized red onions, and about a cup of butternut squash that was winking at me in the fridge. Oh, and come to think of it, I sped up the cooking time by nuking the unpeeled-yet-scrubbed-and-pierced sweet potatoes in the microwave before putting them in the oven, and ditto for the squash. Plus, I threw-caution-to-the-wind, and added roughly three cups of kale massaged with olive oil and garlic powder (massaging kale is SO worth the 90 seconds of extra effort!). And thank-you to Mariia for suggesting a sprinkling of goat cheese. When I serve it for my non-vegan guests, I’ll definitely try this. Magnificent.

    Question: Any recommendations for other varieties of beans? The black beans were good, yet I kept thinking there might be something better. I’m a chronic recipe tweaker.

    • CCK Media Team says

      Thank you so much for trying it, and honestly you can use pretty much any kind of bean! Pinto or garbanzo would be nice.

  12. Kathleen Erikson says

    I love your recipes, even bought your cookbook, but I have to ask…you’re so slim, do you actually eat the foods you post?! How do you keep your trim figure!!

  13. Sue Silver says

    5 stars
    Kitchen smells delicious, wondering whether to drain beans & corn or include juice from both cans? Love the healthy aspect & coloring!

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