If you’re looking for something a little different to serve this holiday season, look no further. This Roasted Sweet Potato Salad is amazingly flavorful and fun. Spiced with ginger, cinnamon, and coriander and dotted with dried fruit and roasted onion and garlic, this colorful sweet potato salad knows how to bring the flavor!
Serve this alongside our Air Fryer Turkey Tenderloin for a not-so-traditional holiday meal or simply enjoy it all season long as a delicious meatless side dish or part of a lunchtime meal prep.
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If you’ve been looking for something new and different to add the the Thanksgiving table, rest assured that the search is over! My friend Jessika and I brainstormed over this delicious salad in recipe testing and I’m telling you, it’s a great addition to your holiday meals.
Not only that, this stunning salad is also a great way to bring fiber and flavor to to your regular lunches and dinners.
Why Make This
It’s really good. If you love sweet potatoes mixed with a bit of savory, like in my savory mashed sweet potatoes, then you’re going to love this delicious twist on the classic potato salad from Maghreb. With it’s sweet and savory vibe, this is a great kid-friendly Thanksgiving side dish.
It’s gluten- and dairy-free as well as vegan. I’ve offered some cheese variations below, but this easy sweet potato salad has such good flavor, you won’t miss what’s not there.
It’s a great way to enjoy roasted sweet potatoes. If you’re not a fan of the potatoes hot, you may love them in this cold sweet potato salad.
Ingredients
Here’s what you’ll need to make this delicious sweet potato salad recipe:
sweet potatoes – You can use any kind of sweet potato. There are many different kinds. Hannah and Satsuma-Imo are considered best for roasting. But here at Good Cheap Eats, we say use what you have to save money.
red onion – I love the color that the roasted red onion brings to the salad, but you can also use shallots or brown onions
garlic – If the cloves are small, you can leave them whole, otherwise cut them in halves or quarters.
olive oil – This oil is great for roasting vegetables, but you can use another type of cooking oil if you prefer.
spices – I like to use salt, pepper, and dried ground versions of ginger, cinnamon, and coriander. You can also experiment with other spices, like chili powder, cumin, or garam masala.
dried fruit – Dried fruit adds a nice bit of texture to the soft sweet potatoes. It’s my personal preference to use chopped dates and golden raisins, but you can also use chopped apricots or dried cranberries.
lemon juice – You can also use lime juice, orange juice, apple cider vinegar, or a tahini dressing if that’s what you have. A dressing made of maple syrup and Dijon mustard would be good, too!
fresh parsley – Parsley adds a bit of freshness to this sweet potato salad. Feel free to add fresh cilantro or other fresh herbs if you like.
Optional add-ins – feel free to make this salad your own by adding in other elements for different flavors, such as roasted Brussels sprouts, cooked black beans, creamy goat cheese, or tangy feta cheese, chopped baby spinach, baby arugula, green onion, roasted red peppers, toasted pumpkin seeds, crunchy pecans, sunflower seeds, or pomegranate seeds. Be sure to leave a comment to let us know what you added.
Step-by-Step Instructions
Here’s how to make this Easy Roasted Sweet Potato Salad:
Line a large baking sheet with parchment paper and preheat the oven to 425 degrees F.
In a large bowl, place the sweet potato cubes, chopped onion, and garlic cloves. Add a drizzle of olive oil and sprinkle on the spices. Toss to coat.
Spread the seasoned cubes of sweet potato and the aromatics in a single layer on the prepared baking sheet. Place the pan in the hot oven. Roast for 20 minutes, stirring once.
Once the vegetables have caramelized edges and are fork-tender, remove the pan from the oven. Add in the chopped dates and raisins, drizzle with the lemon juice, and garnish with chopped fresh parsley.
Serve hot, at room temperature, or cold. Store the salad in an airtight container in the fridge until ready to serve. Consume within three days.
?FAQs
Yes! They are delicious cold or at room temperature if you can’t enjoy them hot. It’s honestly a matter of preference, though.
No. Unfortunately, sweet potatoes undergo a not-so-pleasant texture change when frozen. The best way to enjoy them is freshly cooked.
Leftover cooked food must be refrigerated within 2 hours and consumed within 4 days.
More Great Sweet Potato Recipes
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Roasted Sweet Potato Salad
Equipment
- heavy duty sheet pan
- large mixing bowl
Ingredients
- 1 pound sweet potatoes , peeled and cubed
- ¼ large red onion , chopped
- 10 garlic cloves , split if large
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ⅛ teaspoon black pepper
- 3 dates , pitted and finely chopped
- ¼ cup golden raisins
- 1 lemon , juiced
- parsley (chopped)
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 425 degrees F.
- In a large bowl, place the sweet potato cubes, chopped onion, and garlic cloves. Add a drizzle of olive oil and sprinkle on the spices. Toss to coat.1 pound sweet potatoes, ¼ large red onion, 10 garlic cloves, 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon, ¼ teaspoon ground coriander, ⅛ teaspoon black pepper
- Spread the seasoned cubes of sweet potato and the aromatics in a single layer on the prepared baking sheet. Place the pan in the hot oven. Roast for 20 minutes, stirring once.
- Once the vegetables have caramelized edges and are fork-tender, remove the pan from the oven. Add in the chopped dates and raisins, drizzle with the lemon juice, and garnish with chopped fresh parsley.3 dates, ¼ cup golden raisins, 1 lemon, parsley (chopped)
- Serve hot, at room temperature, or cold. Store the salad in an airtight container in the fridge until ready to serve. Consume within three days.
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