Cold Sweet Potato Salad Recipe GF - Vegan Family Recipes

Sweet Potato Salad

This sweet potato salad is best served cold but can also be enjoyed warm. Perfect side dish to make ahead for holidays like Thanksgiving and Christmas.
Course Salad, Side Dish
Cuisine gluten-free, Paleo, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 257 kcal
Author Vanessa


  • 2 large Sweet Potatoes peeled and cut into 1 to 1 1/2 inch cubes
  • 1 tablespoon Olive Oil
  • 1/2 of a teaspoon each of Paprika Oregano and Cayenne Pepper (optional)
  • 1 Shallot diced
  • 2 Scallions/Spring Onions ends removed and diced
  • small bunch of Chives chopped
  • 3 tablespoons Red Wine Vinegar
  • 2 teaspoons Olive Oil
  • 1 tablespoon Pure Maple Syrup
  • Salt and Pepper to taste


  1. Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
  2. Toss sweet potato chunks with 1 tablespoon of olive oil and optional spices. Spread on lined baking sheet and bake in oven for 25-35 minutes until roasted.
  3. Remove sweet potatoes from oven and cool at room temperature.
  4. Meanwhile, prepare dressing by mixing shallots, scallions, chives, vinegar, olive oil, and maple syrup.
  5. Toss sweet potatoes with dressing, garnish with chives and serve. I suggest refrigerating salad for an hour before serving to allow for all the flavor to seep into the potatoes. Enjoy!
Nutrition Facts
Sweet Potato Salad
Amount Per Serving (1 /4 of the recipe)
Calories 257 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 0.9g6%
Carbohydrates 48.8g16%
Fiber 7.7g32%
Sugar 5.3g6%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.