Salads

August 4, 2021

Smoky Sweet Potato Salad

Smokey Sweet Potato Salad is not your average summer potato salad. Made with roasted sweet potatoes instead of the typical white potatoes, it’s a fun dish to take to your next potluck or BBQ to surprise people! Roasted sweet potatoes, black beans, sweet summer corn and red bell peppers, fresh cilantro and a tangy, creamy dressing make this Smokey Sweet Potato Salad bright and flavorful, as well as nutrient-dense!

I like to make this salad first thing in the morning. Especially on extra-hot summer days, I like to get cooking out of the way early in the day, rather than later when it heats up. You can roast the sweet potatoes in the oven, or outside on a grill to really keep the house cool! I love to roast potatoes of all kinds outdoors on my Traeger grill, and that is my favorite way to make these sweet potatoes. The extra smoke flavor and convection cooking of the Traeger make the sweet potatoes perfect for this salad. (This is not sponsored - I'm just enjoying this grill!)

This salad keeps well in the fridge, so it’s perfect for making ahead of time to take to a barbecue or picnic, or meal prep as a side dish for the week ahead. It could practically be a meal on its own, too, thanks to the black beans and veggies. Add some diced avocado and crunchy pepitas, and you’ve got a perfect summertime lunch!

Ingredients assembled for Smokey Sweet Potato Salad
Assemble your ingredients.

Tossing diced sweet potatoes in spices, then transferring them to a baking sheet
Toss diced sweet potatoes with avocado oil and spices, and spread on a baking sheet. I like to leave the skin on for added fiber and nutrients! Just make sure you've scrubbed them well.

Roasting diced sweet potatoes on an outdoor grill
Roast sweet potatoes in the oven or on an outdoor grill until tender.

Assembling the rest of the salad ingredients and dressing, then combining them all together
Once roasted sweet potatoes have cooled, add them to the other prepared vegetables, and toss in the creamy dressing until evenly coated.

Finished Smokey Sweet Potato Salad served in a teal bowl, with a smaller bowl of one serving next to it with a fork
Refrigerate for several hours, until ready to serve. Enjoy!

Original publication date: July 29, 2021

Smoky Sweet Potato Salad

Roasted sweet potatoes, black beans, sweet summer corn and red bell peppers, fresh cilantro and a tangy, creamy dressing make this Smokey Sweet Potato Salad bright and flavorful, as well as nutrient-dense!

Author:

Kira Freed - The Joyful Plateful

Prep:

15

min

cook:

45

min

total:

60

min

Ingredients

6 cups diced sweet potatoes (about 6 small or 2 large sweet potatoes)

2 Tbsp. avocado oil

1/2 tsp each: kosher salt, ground black pepper, garlic powder, smoked paprika, cumin


15 oz. can black beans, drained and rinsed

1/2 medium red onion, diced

1 red bell pepper, diced

1 fresh ear of corn, kernels removed from cob

1/2 bunch cilantro, chopped


For the dressing:

1/2 cup mayonnaise

2 Tbsp. apple cider vinegar

1 Tbsp. agave (or honey)

1/2 tsp. kosher salt

1/2 tsp. cumin

1/2 tsp. smoked paprika

1/4 tsp. ground black pepper

Instructions

  1. Preheat oven or outdoor grill to 425 degrees F.
  2. In a large bowl, toss diced sweet potatoes with avocado oil and spices until sweet potatoes are evenly coated in spices. (I like to leave the skin on! Just make sure you've scrubbed them well.)
  3. Transfer sweet potatoes to a large baking sheet. Roast sweet potatoes at 425 degrees F for 40-45 minutes, until easily pierced with a fork. Remove from oven or grill, and set aside to cool.
  4. While potatoes are roasting, prepare remaining salad ingredients. Combine drained, rinsed black beans and prepared vegetables in a large bowl. Set aside.
  5. Make the dressing. In a medium bowl, whisk together mayonnaise, apple cider vinegar, agave, and spices until well combined. Refrigerate the dressing until potatoes are completely cooled and ready to assemble into the salad.
  6. Once potatoes are fully cooled, add them to the large bowl with the other vegetables, and pour over the prepared dressing. Stir to combine, until everything is evenly coated in the dressing.
  7. Refrigerate for 4-6 hours, and serve cold.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!