Everybody loves a good potato salad and this version with sweet potatoes is a perfect healthy way to enjoy a potato salad. Soft chunks of sweet potato meet crunchy fresh corn, red onion and tomatoes tossed in a southwest vinaigrette. Something about the sweet potatoes combined with savory elements makes this a salad you can’t stop eating!
Sweet Potato Salad Ingredients
The ingredients to this salad are very basic and fresh. If you
- Sweet Potatoes (baked and cubed)
- Simple bake them at 350.
- Fresh Corn off the Cob
- Fresh right off the cob makes such a difference! It’s crunchy and sweet. There is a cheap little tool on Amazon that works great for getting corn off the cob. Here’s also guide on how to easily get corn off the cob.
- Red Onion
- If you prefer a more mild flavor, use green onions.
- Cherry Tomatoes
- Halfed. You can use this tool to cut them easily (my son loves it for his grapes!).
- Parsley
- or cilantro if you like it!
- Southwest Dressing
- An easy combination of olive oil, apple cider vinegar, cumin, lime juice, honey & salt, pepper, & chili powder.
Bake Sweet Potatoes
First things first, bake washed peel-on sweet potatoes at 400 degrees for about 45 minutes on a sheet pan lined with foil. To check if they’re cooked through, poke a knife in the middle. If it inserts easily, they’re done. If not? Keep cooking. Be cautious not to overcook the sweet potatoes though. If they get mushy they won’t cube well and you’ll have a mashed potato salad.
Allow the sweet potatoes to fully cool, and simply peel the outer skin off. It’s that easy! Once the skin is peeled, cube the sweet potatoes and transfer them to a bowl.
Add the remaining ingredients; corn, tomatoes, red onion, & parsley. I like to wait to toss the salad until the dressing is drizzled, gives it a little bit of slip and slide to keep the potatoes cubed whole.
In a small bowl, whisk together dressing (olive oil, apple cider vinegar, cumin, lime juice, honey & salt, pepper, & chili powder) and drizzle over salad. Lightly toss with a spatula and serve.
If you like sweet potatoes as much as we do, here’s some other recipes you will love!
- Autumn Salad with Roasted Sweet Potatoes
- Stuffed Sweet Potatoes
- Chili with Turkey & Sweet Potatoes
- Ground Turkey Sweet Potato Skillet
LET’S EAT! – Kathi and Rachel
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Ingredients
- 4 cups sweet potatoes (cubed and cooked, about 4-6 sweet potatoes depending on size)
- 1.5 cups fresh corn off the cob
- 1/2 cup red onion (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup parsley (or cilantro if you prfer)
Dressing
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp cracked pepper
- 1 tsp cumin
- 1/2 tsp chili powder
Instructions
- Preheat oven to 400 degrees Fahrenheit. Bake washed peel-on sweet potatoes for about 45 minutes on a sheet pan lined with foil until fork tender, but not overly soft. Allow to fully cool.
- Peel cooled cooked sweet potatoes and cut into even cubes.
- Add cubed sweet potatoes to a bowl along with corn, tomatoes, red onion and parsley. Set aside.
- In a small bowl, whisk together dressing ingredients until honey is fully dissolved. Immediately pour over sweet potato salad & lightly toss until fully coated.
- Serve and enjoy!
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