Sweet Potato Salad
Shannon Clark
Shannon Clark
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175 Calories
22 g Carbs
2 g Protein
9 g Fat
Total Time
6 servings

Loaded with saturated fat and chock-full of calories, regular potato salad is one of the worst side dishes you can choose. Lighten up with this version using sweet potatoes. A refreshing spin on a classic favorite, it's sweet and spicy and works perfectly alongside any main protein offering.


  • 3½ cup sweet potato, cut into cubes
  • ¼ cup olive oil
  • 1 tbsp balsamic vinegar
  • ½ tbsp honey
  • salt and pepper to taste
  • 1 whole diced red bell pepper
  • 1 whole diced yellow bell pepper
  • 1 tsp cumin
  • ½ tbsp orange zest
  • 1 green onion, sliced
  • 1 cup mint leaves
  • 1 cup raisins

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  1. Preheat the oven to 400 degrees F.
  2. Drizzle 2 tablespoons of olive oil over the potatoes, and add salt and pepper to taste. Place in the oven and bake for 25 minutes.
  3. Blend together the remaining oil, vinegar, honey, peppers, cumin, orange zest, and mint leaves.
  4. Once potatoes are cooked, toss with dressing. Then sprinkle the green onions and raisins over top. Serve immediately.

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