Why You’ll Love This Recipe
- Perfect balance of flavors: The soft, caramelized sweet potatoes pair beautifully with the spicy, sweet dressing, offering a great contrast of textures and flavors.
- Quick and easy: In just 40 minutes, you can prepare this delicious salad, making it ideal for a weeknight dinner or a weekend gathering.
- Customizable: This recipe is versatile — you can add protein, different veggies, or even nuts and seeds for extra crunch.
- Vegetarian: It’s a hearty, vegetarian-friendly dish that is sure to satisfy any cravings for comfort food with a kick.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- For the salad:
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1–2 cups mixed greens (optional, for added freshness)
- ¼ cup red onion, thinly sliced (optional)
- 2 tbsp fresh cilantro, chopped (optional)
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- ½ tsp hot sauce or chili flakes (adjust to your spice preference)
- Salt and pepper, to taste
Directions
1. Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the cubed sweet potatoes on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through for even roasting.
2. Make the Hot-Honey Dressing:
- While the sweet potatoes are roasting, whisk together the olive oil, honey, apple cider vinegar (or lemon juice), Dijon mustard, hot sauce (or chili flakes), and a pinch of salt and pepper in a small bowl. Adjust the level of heat according to your preference.
3. Assemble the Salad:
- Once the sweet potatoes are roasted, remove them from the oven and let them cool for a few minutes.
- In a large bowl, combine the roasted sweet potatoes, mixed greens (if using), and red onion (if using).
4. Dress the Salad:
- Drizzle the hot-honey dressing over the sweet potatoes and greens. Toss gently to coat, ensuring the sweet potatoes are evenly coated with the dressing.
5. Garnish and Serve:
- Sprinkle chopped cilantro over the salad for a fresh, herby finish. Serve warm and enjoy!
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes (for roasting sweet potatoes)
- Total Time: 40 minutes
Variations
- Add protein: Make this salad a complete meal by adding grilled chicken, roasted chickpeas, or tofu for extra protein.
- Different veggies: Roasted Brussels sprouts, carrots, or beets make excellent additions to this salad, adding both texture and flavor.
- Nuts or seeds: Add toasted pecans, pumpkin seeds, or sunflower seeds for a delightful crunch.
- Cheese: For added richness, sprinkle crumbled feta, goat cheese, or blue cheese on top.
- Vegan option: Substitute honey with maple syrup and use dairy-free cheese options to make this salad fully vegan.
Storage
- Storage: This salad is best enjoyed fresh, but leftover roasted sweet potatoes can be stored separately in an airtight container in the fridge for up to 2 days. Reheat the sweet potatoes and toss them with the dressing just before serving.
Nutrition (Per Serving)
- Calories: 230
- Sugar: 14g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
FAQs
Can I use different sweet potatoes for this recipe?
Yes, you can use any type of sweet potato, but the orange-fleshed ones are the most common and work best for this recipe due to their natural sweetness.
Can I make this salad ahead of time?
You can roast the sweet potatoes ahead of time and store them in the fridge. Just toss them with the dressing and garnish just before serving for the best flavor and texture.
Can I substitute the hot sauce with something else?
Yes! If you prefer less heat, you can use chili flakes, or skip the heat altogether for a milder version. You can also use smoked paprika for a smoky flavor instead.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free, making it suitable for those with gluten sensitivities.
Can I freeze this salad?
While the roasted sweet potatoes can be frozen, the salad as a whole is best served fresh. Freezing the salad with the dressing and greens may affect the texture of the ingredients.
Conclusion
Hot-Honeyed Sweet Potato Salad is the perfect blend of savory, sweet, and spicy flavors, making it a standout dish for any meal. The tender, caramelized sweet potatoes are complemented by the zesty honey dressing and fresh herbs, creating a salad that’s both satisfying and light. Whether served as a side dish or a main course, this flavorful salad is sure to be a crowd-pleaser!
Hot-Honeyed Sweet Potato Salad
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Roasting, Tossing
- Cuisine: Mediterranean
Description
Hot-Honeyed Sweet Potato Salad combines caramelized sweet potatoes with a tangy, spicy honey dressing, creating a flavorful balance of sweet, savory, and spicy tastes.
Ingredients
2 large sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
1–2 cups mixed greens (optional, for added freshness)
¼ cup red onion, thinly sliced (optional)
2 tbsp fresh cilantro, chopped (optional)
For the dressing:
3 tbsp olive oil
2 tbsp honey
1 tbsp apple cider vinegar or lemon juice
1 tsp Dijon mustard
½ tsp hot sauce or chili flakes (adjust to your spice preference)
Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
- Place cubed sweet potatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
- While the sweet potatoes are roasting, whisk together the olive oil, honey, apple cider vinegar (or lemon juice), Dijon mustard, hot sauce (or chili flakes), and a pinch of salt and pepper in a small bowl to make the dressing.
- Once roasted, let the sweet potatoes cool slightly. In a large bowl, combine them with mixed greens and red onion, if using.
- Drizzle the hot-honey dressing over the salad, toss gently to coat, and garnish with cilantro.
- Serve warm or at room temperature.
Notes
For added protein, top the salad with grilled chicken, roasted chickpeas, or tofu.
Grilled Brussels sprouts, carrots, or beets can be excellent vegetable additions.
For a crunchy texture, add toasted nuts or seeds, such as pecans, pumpkin seeds, or sunflower seeds.
For a vegan version, substitute honey with maple syrup and use dairy-free cheese options.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
