Roasted Sweet Potato Salad Recipe

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This roasted sweet potato salad is the perfect, healthy alternative to traditional potato salad!

The typical American get-together almost always includes potato salad. Few self-respecting occasions would be without it. But let’s face it, it’s not always the healthiest option at the picnic table.

A bowl of Roasted Sweet Potato Salad sits on a table, ready to serve.

But it’s now officially summer, the kids are out of school and the barbecues are lighting up all over the country. People are getting together to enjoy the sun, the freedom and the good food. And healthy or not, that will usually include a traditional potato salad of some sort.

Clean Eating Roasted Sweet Potato Salad
Butter & Eggs Parade – Petaluma, California

Here in Sonoma County, the festivals and parades seem to take place every single weekend. It’s pretty rare when there isn’t some sort of function to go to. Mini Chef and I went to the Butter & Eggs Parade recently, and of course, I took along a cooler of food. We got seated just off the curb on the street itself, so we had a front row view of the marching and performances.

It’s times like these that traditional foods really seem to pull at your cravings and emotions. There are just some foods that you can’t be without on certain occasions. Sitting there on the street, watching the parade go by, all I could think of (while I was eating my tuna salad) was how awesome a good potato salad would be.

So when I got home, I got to work and created this delicious side dish. The roasted garlic and onions truly make the flavor, and if you have access to some organic, pastured bacon, a few bacon bits added to this would not be a bad thing either. But then, bacon is never a bad addition in my book!

Mini Chef and I will definitely be enjoying this at our next parade!


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Roasted Sweet Potato Salad

A delicious side dish for many main courses!
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Course: Salad, Side Dish, Vegetables
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 3 servings
Calories: 243kcal
Author: The Gracious Pantry


  • Sheet pans


  • ½ lb. sweet potatoes (peeled and cut into small cubes for measuring)
  • 2 small red onions (cut into quarters for eighths)
  • 3 tbsp. oil
  • 1 head garlic (top cut off for roasting)
  • 2 tsp. fresh thyme (chopped for measuring)
  • ½ tsp. balsamic vinegar
  • salt to taste


  • Preheat oven to 350 F. 
  • Place the cut potatoes in a plastic bag with the oil. Shake well to coat and pour out onto an ungreased cookie sheet, but don't pour out all the oil yet.
  • Put the onions in the same bag and toss that to coat with oil as well. Toss the onions and potatoes separately because you will be chopping the onions later.
  • Set the head of garlic on the pan for roasting as well.
  • Pour the onions out onto the same cookie sheet along with any remaining oil.
  • Spread out so the vegetables are in a single layer.
  • Roast the vegetables for approximately 40 minutes, or until they are soft and cooked through and the potatoes are slightly golden edges. The garlic should have one or two cloves popping out to let you know it's done.
  • Allow to cool a bit. Then squeeze the garlic out of the head.
  • Cut the onions down to small pieces and toss all ingredients together in a mixing bowl.
  • Serve as a side dish.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1serving | Calories: 243kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 47mg | Potassium: 419mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10881IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 1mg
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  1. Hey Tiffany! I think the recipe got cut off – all I have is roasted potatoes and onions (which would be great on their own) but what about the garlic, thyme and balsamic?

    1. The Gracious Pantry says:

      Dana – Can you see it now?

  2. Carrie Miles says:

    I think there was an error, step 6 ( roasting ) is the last step I see.

    1. The Gracious Pantry says:

      Carrie – Can you tell me how you are viewing the recipe? Browser and device? I can’t figure out where the issue is on this…

  3. Yay, i was just looking up yesterday if you had any potato salad recipes and i find this! Your site is always the first i come to. Thanks 🙂

    1. The Gracious Pantry says:

      Cassie – Thanks so much! 😀

    1. The Gracious Pantry says:

      Dana – Awesome! 😀

  4. I see it all and it sounds delicious. My husband won’t eat mayonnaise so this is perfect and healthier than white potatoes.

    1. The Gracious Pantry says:

      Ginny – Fantastic! Let me know how he likes it!

  5. Hi Tiffany….wanted to let you know when I went to save this to zip list it said I saved “clean eating peanut butter strawberry smoothie”….I went to my zip list and the sweet potato recipe was there correctly but labeled as the smoothie….I am using safari….I don’t know if maybe it’s just with my ziplist…??…but thought I’d pass it on

    1. The Gracious Pantry says:

      Anita – Ya, it’s coming up the same way in Pinterest. I can’t figure out what the issue is. But I’m working on it.

  6. Do you serve this hot or cold? I want to take this to a picnic this weekend but would prefer to make it at home and then take it over to the picnic. Should I heat it up?

    1. The Gracious Pantry says:

      Rebecca – It’s good warm, but not hot. Cooled is okay, but not cold. Hope that makes sense.

  7. I don’t understand the fascination people have with BACON. Bacon belongs in two places and 2 places ONLY – Eggs with Bacon AND A BLT period!

    Why anyone would want to ruin a broccoli salad, potato salad or anything with bacon is beyond me. When I looked at your roasted sweet potato salad I thought I saw bacon, but it wasn’t listed in the ingredients so I figured it must have been the red skin of the potatoes. THEN I read your write up and hence my venting! (in a nice way I hope!)

    1. The Gracious Pantry says:

      Sandy – Haha!! No worries. I like bacon in many things, but I try to limit how much I eat. 🙂

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