Best 10 Warm Sweet Potato Salad Recipes

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If you are searching for a dish that is both comforting and delicious, look no further than a warm sweet potato salad. This versatile dish can be enjoyed as a side dish, a main course, or even a snack. With its inviting aroma and vibrant colors, it's sure to be a hit at any gathering. In this article, we'll guide you through the steps to create the perfect warm sweet potato salad, exploring different flavor combinations and offering tips to ensure a successful culinary experience.

Let's cook with our recipes!

ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING



Roasted Sweet Potato Salad with Warm Chutney Dressing image

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!

Provided by Food Network

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

  • Make the Salad: Preheat oven to 425 degrees F.
  • In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
  • Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
  • Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

SWEET POTATO SALAD WITH WARM BACON DRESSING



Sweet Potato Salad with Warm Bacon Dressing image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 10

6 slices bacon, medium dice
1 red onion, finely sliced
3 cloves garlic, finely chopped
3/4 cup white wine vinegar
1/2 cup olive oil
2 tablespoons granulated sugar
4 sweet potatoes, peeled, cooked and cut into 1-inch dice, kept warm
Salt and freshly ground pepper
4 green onions, finely sliced
1/4 cup chopped parsley

Steps:

  • Heat pan over high heat. Add bacon and cook until just crisp. Remove bacon to a towel-lined plate. Pour off all but 2 tablespoons of the fat. Add onions and garlic and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and reserved bacon. Place the potatoes in a large bowl, pour the dressing over and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature.

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

"I love sweet potatoes, so I'm always trying to come up with new ways to serve them. A few years ago, I was craving potato salad but only had sweet potatoes on hand. This is the result," shares Lisa Huff of Birmingham, Alabama.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons chopped green onion
1 tablespoon real bacon bits

Steps:

  • Place sweet potato in a small baking dish coated with cooking spray. Bake, uncovered, at 450° for 20-25 minutes or until tender. , Meanwhile, in a small serving bowl, combine the oil, vinegar, dill, salt, garlic powder and pepper. Add sweet potato and toss to coat; sprinkle with onion and bacon.

Nutrition Facts : Calories 233 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein.

WARM ROSEMARY-SWEET POTATO SALAD



Warm Rosemary-Sweet Potato Salad image

Rosemary adds a wonderful flavor to this sweet potato salad that's baked to perfection - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 7

2 lb sweet potatoes, peeled, cut into 1-inch cubes (about 6 cups)
1 large onion, thinly sliced, slices cut in half
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh orange juice
1 tablespoon chopped fresh rosemary leaves

Steps:

  • Heat oven to 425°F. In large bowl, toss sweet potatoes, onion, oil, salt and pepper. Arrange potato mixture in single layer in ungreased 17x12-inch half-sheet pan.
  • Bake uncovered 25 minutes or until tender. Stir; bake 5 minutes longer.
  • In large bowl, mix orange juice and rosemary. Add potato mixture; toss gently to coat.

Nutrition Facts : Calories 136, Carbohydrate 22 g, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 231 mg

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

This is a nice twist on the traditional creamy potato salad. I like this served warm or room temp, but by all means it can be served chilled. It has a nice sweet/tangy vinaigrette with fresh herbs and roasted vegetables. I think you will enjoy it.

Provided by SarasotaCook

Categories     Yam/Sweet Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 18

4 large sweet potatoes, peeled and diced into bite size pieces
1 large red pepper, rough chopped in bite size pieces
1 large onion, rough chopped in bite size pieces
4 scallions, diced (white and green parts)
8 slices smoked bacon, I like the thick cut for this dish
1/2 cup celery, diced
1/2 cup pecans, rough chopped
1 tablespoon fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
olive oil, to roast the vegetables in
salt and pepper
3 tablespoons white wine vinegar
3 tablespoons maple syrup
1 tablespoon Dijon mustard
2 tablespoons vegetable oil or 2 tablespoons canola oil
1 tablespoon of the bacon fat
1 small shallot, fine diced

Steps:

  • After dicing the red pepper, onion and sweet potatoes; toss with a little olive oil, salt and pepper in a large bowl. Roast in a 400F oven on a cookie sheet, covered with parchment paper or foil for easy clean up. They will take about 20 minutes. While your vegetables cook, dice your bacon and saute on medium heat until nice and crisp. Remove and drain on a paper towel and reserve 1 tablespoon of the bacon dripping for the salad dressing.
  • As the vegetables and bacon cook, lets make the dressing. In a small bowl combine all the ingredients and whisk in the oil to make a nice vinaigrette.
  • Toss the roasted vegetables (except the potatoes), with the scallions, celery, bacon, pecans fresh herbs and vinaigrette and mix well. Now add the potatoes in and toss lightly.
  • This is a great potato salad and great for BBQs.

BACON AND SWEET POTATO SALAD WITH WARM HONEY MUSTARD DRESSING



Bacon and Sweet Potato Salad With Warm Honey Mustard Dressing image

Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping.

Provided by SassiFras

Categories     Yam/Sweet Potato

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (5 ounce) bag Baby Spinach
1 cup water
1 pinch salt
1 lb sweet potato, peeled, halved lengthwise, then cut crosswise in 1/4 inch thick slices
8 ounces green beans, ends trimmed, beans cut in half
2 teaspoons vegetable oil
8 ounces Canadian bacon, thick sliced, stacked and cut in strips
1 red onion, cut in thin wedges
1/3 cup honey Dijon salad dressing

Steps:

  • Line a serving plate with baby spinach leaves.
  • Add water and salt to skillet. Bring to a boil.
  • Add sweet potatoes and green beans to skillet and cook until sweet potatoes are tender, about 7 minutes.
  • Drain potatoes and green beans in colander.
  • Wipe skillet and add vegetable oil. Heat over medium heat.
  • Add Canadian bacon and onion to hot oil and sauté 5 minutes or until bacon is lightly browned and onions are tender.
  • Spoon sweet potatoes, green beans, bacon and onions over spinach leaves.
  • Add honey Dijon dressing to skillet and heat through.
  • Spoon over sweet potato salad.

Nutrition Facts : Calories 125.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 15.3, Sodium 498.5, Carbohydrate 16, Fiber 3.2, Sugar 3.4, Protein 8.4

WARM POTATO SALAD WITH SWEET CHILI SOUR CREAM



Warm Potato Salad With Sweet Chili Sour Cream image

Make and share this Warm Potato Salad With Sweet Chili Sour Cream recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 kg tiny potato, skins on, halved
2 tablespoons olive oil
salt and pepper
3/4 cup light sour cream
2 tablespoons Thai sweet chili sauce
2 green onions, chopped
1/4 cup fresh coriander leaves
1 tablespoon toasted sesame seeds

Steps:

  • Preheat oven to 200°C.
  • In a large bowl, toss the potatoes in the oil and salt and pepper to taste.
  • Place the potatoes on a baking sheet and oven bake for about 40 minutes or until tender and golden. Turn a couple of times.
  • Transfer to a large bowl.
  • Combine sour cream, chili sauce and green onions: pour over the potatoes and toss gently to coat.
  • Arrange on a serving platter and sprinkle with fresh coriander and sesame seeds.

WARM SWEET POTATO SALAD WITH CHORIZO



Warm Sweet Potato Salad With Chorizo image

Make and share this Warm Sweet Potato Salad With Chorizo recipe from Food.com.

Provided by DailyInspiration

Categories     Yam/Sweet Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

3 lbs sweet potatoes, peeled and cut into bite-size chunks (about 3 large sweet potatoes)
3 tablespoons olive oil
1 cup orange juice (preferably freshly squeezed)
1/2 teaspoon brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
8 ounces chorizo sausage (fresh and uncooked, casings removed and coarsely chopped)
1 jalapeno pepper (stemmed and seeded)
1/3 cup red onion, chopped
1/3 cup cilantro, chopped

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces. Once the water returns to a boil, reduce the heat to medium and simmer for about 10 minutes until almost tender and a knife can go through without breaking a piece. Drain and transfer to a baking dish large enough to hold the sweet potatoes in a single layer. Preheat oven to 400 degrees F.
  • Whisk together orange juice, oil, sugar, and S & P in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after 10 minutes, until the potatoes have started to brown and the sauce has thickened. Remove from the oven.
  • Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5-6 minutes, when it has nicely browned and crisped, us a slotted spoon to top the hot potatoes.
  • Sprinkle the jalapeno, red onion and cilantro on top and toss gently to combine. Serve warm.

Nutrition Facts : Calories 677.9, Fat 32.2, SaturatedFat 9.7, Cholesterol 50, Sodium 1327, Carbohydrate 78.2, Fiber 10.7, Sugar 20.7, Protein 19.7

WARM SWEET POTATO SALAD



Warm Sweet Potato Salad image

Are you sick of all the too sweet sweet potato recipes? This salad is hearty enough for a main dish but is not loaded with sugar or butter.

Provided by Chicken

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 45m

Yield 12

Number Of Ingredients 11

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
½ cup mayonnaise
¼ cup Dijon mustard
⅓ cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Steps:

  • Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
  • Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 70.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 9.8 g, Protein 7.1 g, SaturatedFat 1.4 g, Sodium 390.3 mg, Sugar 12 g

WARM SWEET POTATO SALAD



WARM SWEET POTATO SALAD image

Categories     Salad     Potato     Side     Bake

Number Of Ingredients 13

Ingredients
3 tablespoons cider vinegar
3 tablespoons maple syrup
2 teaspoons Dijon mustard
3 tablespoons olive oil
2 pounds sweet potatoes, peeled and cut into 1-inch pieces
1 large onion, thinly sliced
1 slice ham, 1/2 inch thick (about 8 ounces), cut into 1/2-inch pieces
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped walnuts, toasted

Steps:

  • 1. Heat oven to 400 degrees F. Stir together vinegar, maple syrup and mustard. Slowly whisk in 2 tablespoons of the olive oil; set aside. 2. Place sweet potatoes, onion and ham in a large bowl. Drizzle with remaining 1 tablespoon olive oil; stir until coated. Spread on a rimmed baking sheet; sprinkle with thyme, salt and pepper. Roast at 400 degrees for 45 minutes, stirring halfway through. 3. Remove from oven and place in a large bowl. Stir in spinach and walnuts. Drizzle with maple vinaigrette and serve immediately.

Tips:

  • For the perfect roasted sweet potatoes: Choose firm and medium-sized sweet potatoes. Wash and scrub them thoroughly, then dry them with a clean kitchen towel. Toss the sweet potatoes with olive oil, salt, and pepper. Roast them in a preheated oven at 425°F for 30-40 minutes, or until they are tender and slightly caramelized.
  • For a creamy and flavorful dressing: Use a good quality mayonnaise. Add some Dijon mustard, honey, and lemon juice to taste. Season the dressing with salt and pepper.
  • To assemble the salad: Combine the roasted sweet potatoes, arugula, spinach, and red onion in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with crumbled bacon, feta cheese, and chopped walnuts.
  • For a vegetarian version: Omit the bacon and feta cheese. Add some roasted chickpeas or black beans instead.
  • For a vegan version: Use a vegan mayonnaise and omit the feta cheese. Add some roasted chickpeas or black beans instead.

Conclusion:

Warm sweet potato salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It is packed with nutrients, including vitamins A and C, fiber, and potassium. The roasted sweet potatoes are sweet and savory, and the arugula and spinach add a peppery flavor. The dressing is creamy and flavorful, and the bacon, feta cheese, and walnuts add a crunchy texture. This salad is sure to please everyone at your table.

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