Here’s a simple, fresh sweet potato salad that works great as a side dish 🥗🍠
Sweet Potato Salad
Ingredients
- 2–3 medium sweet potatoes, peeled and cubed
- 1 small red onion, finely chopped
- 1 bell pepper (any color), diced
- 2 tbsp olive oil
- Salt & black pepper (to taste)
Dressing
- 3 tbsp olive oil
- 1–2 tbsp lemon juice or apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard (optional)
Optional add-ins
- Fresh parsley or cilantro
- Feta cheese
- Roasted nuts or seeds (walnuts, pumpkin seeds)
Instructions
- Cook the sweet potatoes
- Boil or roast until just tender (don’t overcook).
- Let them cool slightly.
- Mix the salad
- In a bowl, combine sweet potatoes, onion, and bell pepper.
- Make the dressing
- Whisk olive oil, lemon juice, honey, mustard, salt, and pepper.
- Combine
- Pour dressing over the salad and gently toss.
- Add herbs, cheese, or nuts if using.
- Serve
- Serve warm or chilled—both taste great!
If you want, I can share a creamy version, a spicy twist, or a no-oil/light version.
