This Roasted Sweet Potato Salad makes a nice change from the regular creamy white potato salad. Chunks of crispy roasted sweet potato, mixed with sweetcorn, chickpeas, peppers and tomatoes, all brought together in a simple dressing. Sweet and savoury mixed together - a must at your next BBQ.
We love a potato salad, and it's always our go-to side dish for a BBQ, but the usual mayo laden potato salad using white potatoes can get a little bit boring.
This is far more nutrient dense and colourful. It's easy to adapt with different vegetables, so you could make it a different way every time. Creamy potatoes and plenty of crunch from the vegetables.
Why should you try it?
- A delicious BBQ side
- Can be made in advance
- A new way to enjoy sweet potato
- Easy to adapt
- Can be made vegan
How To Make Roasted Sweet Potato Salad - step by step:
One: Mix the sweet potato and olive oil together on a baking sheet. Put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes, stirring half way. Remove from the oven and allow to cool.
Two: Mix the dressing ingredients together.
Three: Put the rest of the ingredients in a bowl.
Four: Add the cooked sweet potato, the dressing and mix well.
What Vegetables To Add
As well as the sweet potato, this salad also has sweetcorn, peppers and tomatoes, and some chickpeas. You could include some celery, cucumber or even small florets of raw broccoli. Or how about adding some nice roasted vegetables, such as courgette (zucchini) or aubergine (eggplant).
If you want some extra creaminess, then chunks of avocado are really nice in this. When it comes to beans, we have used chickpeas, but you could use any beans. This is cook with cannellini beans, pinto beans and black beans.
Salad Dressing
Whilst potato salad usually has a mayo based creamy dressing, we have used a vinaigrette. A delicious balance of olive oil, red wine vinegar, honey, lemon juice and mustard.
You could swap this for mayo, creme fraiche, yogurt or sour cream of course if you prefer a creamy dressing.
What To Serve It With
This is a great side dish for almost any meal, be it at a barbecue, for a party or just on the side of your main meal. Some of our recent recipes that will suit this potato salad include: Honey and Lime Chicken, Peri Peri Chicken, Eggplant Parmesan, Loaded Tuna Sandwich or Chicken Kiev.
How To Store Potato Salad
This potato salad should be stored in an airtight container and kept in the fridge, where if will keep well for 3-5 days. You can use the leftovers as a filling for tacos, burritos and wraps.
We wouldn't recommend freezing this once it is all mixed together, as certain ingredients (the feta and dressing) will form ice crystals and will cause splitting when defrosted. You can, of course, freeze the cooked sweet potato if you wish. Once it is cooled, spread it out on a baking sheet and pot in the freezer until frozen. Once frozen, transfer to an airtight container and it will keep for up to 3 months. When you want to use it, defrost in the fridge.
How To Make It Vegan
All the basic ingredients that go in to making this delicious salad are actually already vegan. However, we have used honey in the dressing and then topped it with feta. To make it vegan, simply swap the honey for maple syrup (do this if serving to kids aged under one too) and then leave out the feta, or use a vegan alternative.
Extra Tips:
- Make sure that you cut the sweet potato chunks the same size, so that they cook evenly.
- If you prefer creamy potato salad, you could use mayo instead of the dressing.
- Feel free to swap the chickpeas for black beans or butter beans.
- To make this vegan, swap the honey for maple syrup and leave off the feta.
- Any leftovers of this are great in tacos, burritos or wraps.
- It can be served slightly warm (when the potatoes have just come out of the oven), or completely cooled and out of the fridge.
- Add some extra flavour by topping with fresh herbs. Coriander, dill or chives would work well.
- Add some heat by adding a pinch of cayenne in to the dressing.
- If you are going to make this in advance, don't add the dressing until just before serving.
- You could give this a green boost by stirring through some spinach or rocket lettuce (arugula).
- A little bit of cooked chopped bacon gives this loads of extra flavour.
- Add some extra sweetness with some dried cherries or cranberries.
- Some chopped nuts and seeds finish this salad off nicely.
Want to try some other Sweet Potato recipes? How about these:
Sweet Potato and Butternut Squash Soup
BBQ Chicken Stuffed Sweet Potatoes
Vietnamese Chicken and Sweet Potato Curry
Baked Sweet Potato Fries
Sweet Potato and Black Bean Tacos
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DON’T FORGET TO RATE THE RECIPE ↓
Roasted Sweet Potato Salad
Ingredients
- 2 large sweet potatoes peeled and chopped in to chunks
- 2 tbsp olive oil
- 1 pinch sea salt and black pepper
- 100 g sweetcorn
- 1 green bell pepper diced
- 1 roasted red pepper diced
- 2 tbsp olive oil
- 0.5 lemon (juice only)
- 1 tbsp red wine vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp dijon mustard
- 240 g chickpeas canned, drained
- 6 sun dried tomatoes chopped
- 50 g feta crumbled
Instructions
- Mix the sweet potato and olive oil together on a baking sheet. Put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes, stirring half way. Remove from the oven and allow to cool.
- Mix the dressing ingredients together.
- Add the sweet potato to a bowl with the rest of the ingredients, add the dressing and mix well.
Notes
- Make sure that you cut the sweet potato chunks the same size, so that they cook evenly.
- If you prefer creamy potato salad, you could use mayo instead of the dressing.
- Feel free to swap the chickpeas for black beans or butter beans.
- To make this vegan, swap the honey for maple syrup and leave off the feta.
- Any leftovers of this are great in tacos, burritos or wraps.
- It can be served slightly warm (when the potatoes have just come out of the oven), or completely cooled and out of the fridge.
- Add some extra flavour by topping with fresh herbs. Coriander, dill or chives would work well.
- Add some heat by adding a pinch of cayenne in to the dressing.
- If you are going to make this in advance, don't add the dressing until just before serving.
- You could give this a green boost by stirring through some spinach or rocket lettuce (arugula).
- A little bit of cooked chopped bacon gives this loads of extra flavour.
- Add some extra sweetness with some dried cherries or cranberries.
- Some chopped nuts and seeds finish this salad off nicely.
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