About The River

Monday, July 16, 2018

Roasted Sweet Potato Salad

I recently made Roasted Sweet Potato Salad.
Yum, we all enjoyed this recipe. The flavor was outstanding the next day. I do suggest preparing the night before to get the full flavor.
The recipe is from Averie Cooks click here to see more.


  • about 1 1/4 pounds sweet potatoes (about 2 jumbo), washed, peeled, and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • one 15-ounce can black beans, drained and rinsed
  • 3 green onions, trimmed and thinly sliced (use the white and green)
  • 1 medium red bell pepper, seeded and diced small
  • 1 cup corn (I use frozen that I allowed to thaw)
  • 1/2 cup cilantro leaves, minced (about half of 1 bunch)
  • 2 tablespoons honey
  • 2 tablespoons dijon mustard
  • 2 tablespoons lemon juice (lime juice may be substituted)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste


  1. Preheat oven to 400F. Line a baking sheet with a Silpat or spray with cooking spray and add the sweet potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to ensure even cooking. Baking time will vary based on size of potatoes, oven and climate variances, and I recommend starting to check at 30 minutes for doneness. While potatoes bake, prep and chop the remaining ingredients.
  2. To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
  3. To a large measuring cup or medium bowl, add the honey, dijon mustard, lemon juice, 2 tablespoons olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
  4. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary tweaks, and serve. Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.


  1. Carla, I like sweet potatoes...so this sounds yummy. A nice change from other summer salads. Blessings, xoxo, Susie

  2. I love roasted sweet potatoes. I bought tow nice ones yesterday. It sounds yummy and healthy. I may try this recipe.
    Hugs, Julia

  3. Looks delicious! I'll have to give it a try!

  4. I never heard of sweet potato salad. I bet the roasting really intensifies the sweetness!

  5. Sounds delicious. I love sweet potato.

  6. I've never made a dish like this but we eat a lot of sweet potatoes. I can get organic sweet pot. for only 50 cents at the farmers mkt and they are SO good for you! Hugs!

  7. That recipe sounds delicious. I used to visit a restaurant that served something very similar. I love sweet potatoes.

  8. Sounds delicious - perfect for summer barbecues.

  9. I love sweet potato anything. This sounds really yummy. I love fresh and light salads like this in the summer months. Thanks for sharing.
    Have a great day.

  10. I just saved this to Pinterest! We love sweet potatoes and somehow I always feel so virtuous when I fix them, thinking it just has to be healthy food. I might have to enlist my husband to cut up the sweet potatoes but he's so much better at knife skills than I am.

  11. Carla ~ This sounds so delicious! I will be making this soon!

  12. We love sweet potatoes...this looks like fun recipe to try. Thanks!


High Fives from Wisconsin!