Rachel’s Favorite Sweet Potato Salad Recipe

This vibrant Sweet Potato Salad is absolutely bursting with color and flavor—making it a real weeknight hero. Imagine hearty roasted sweet potatoes mingling with creamy avocado, juicy cherry tomatoes, and the zesty kick of lime, all brought together with a tangy-spicy Greek yogurt dressing. It’s one of those recipes that comes together quickly, feeds a crowd, and tastes even better the next day. Whether you’re after a satisfying vegetarian meal or a unique side, this salad always delivers.

Ingredients You’ll Need

Here’s what goes into Rachel’s favorite sweet potato salad, plus helpful pointers for each:

• Sweet Potatoes or Yams: Roasted until golden for a sweet, hearty base. Be sure to dice them evenly for quick, even cooking.
• Avocado Oil or Extra Virgin Olive Oil: Used for roasting. Avocado oil brings a neutral flavor and high smoke point; olive oil adds richness.
• Cherry Tomatoes: Halved, for fresh juicy bursts of flavor.
• Avocado: Diced and tossed in lime for creaminess and brightness. Pick ripe but firm avocados for best texture.
• Fresh Lime (Juice & Zest): Adds irresistible zest and citrusy pop. A must for freshness and tying flavors together.
• Black Beans: Lends protein and earthiness. Rinse well if using canned.
• Plain Greek Yogurt: Forms the creamy, tangy dressing base. Substitute with dairy-free if needed.
• Hot Sauce: Brings heat and depth—customize to your preference.
• Ground Cumin: Warm, earthy notes that complement the sweet potatoes beautifully.
• Apple Cider Vinegar: For tang and brightness in the dressing.
• Sea Salt & Pepper: Essential for balancing and amplifying all flavors.
• Fresh Parsley, Cilantro, or Chives: Your favorite herb, chopped, for a finishing flourish.

Variations

There are so many ways to make this salad your own:

• Add Protein: Toss in grilled chicken, shrimp, or crumbled feta for a heartier meal.
• Make it Vegan: Use a plant-based yogurt in place of Greek yogurt.
• Switch up the Beans: Try kidney beans, chickpeas, or even lentils.
• Mix Up the Herbs: Basil and mint also pair beautifully if you want to switch things up.
• Extra Crunch: Throw in some toasted pumpkin seeds, sunflower seeds, or even crushed tortilla chips on top just before serving.
• Roasted Veggie Add-ins: Red onion, bell pepper, or zucchini roast well and add more color and nutrition.
• Sweetness Boost: A handful of dried cranberries or pomegranate seeds take it in a whole new direction.

How to Make Rachel’s Favorite Sweet Potato Salad

Prep and Roast

Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper for fuss-free cleanup. Toss diced sweet potatoes with your chosen oil right on the pan, ensuring every piece gets coated, then spread out in a single layer. Roast for 25-30 minutes, until they’re nicely golden and caramelized at the edges.

Prep Avocado and Dressing

While the sweet potatoes are roasting, halve your cherry tomatoes and dice the avocados. Drizzle lime juice and zest over the avocado chunks, gently turning to coat—this keeps them from browning and boosts their flavor. Set aside.

In a large serving bowl, whisk together the Greek yogurt, hot sauce, cumin, apple cider vinegar, fresh herbs, salt, and pepper. This is where all the magic happens—taste and adjust heat, tang, or saltiness as you like!

Combine and Toss

Let your roasted sweet potatoes cool slightly so they don’t steam the other ingredients. Add them to the bowl with the dressing, followed by tomatoes, black beans, and avocado. Gently toss everything just until nicely coated and the salad looks enticingly colorful.

Final Touch

Finish with a shower of fresh herbs and a little more lime zest, if you love that extra burst.

How to Serve

This salad is wonderfully versatile. Serve it as a main course in generous bowls, especially for lunch or a light dinner. It also shines as a side for grilled meats, tacos, or wraps thanks to its bold Southwest flavors. Layer it in a mason jar for a portable work lunch, or spoon it onto a bed of leafy greens for even more veggie power. For a Tex-Mex twist, sprinkle with extra cilantro and serve alongside warm tortillas or crispy chips for dipping.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 24 hours—the flavors only get better. The lime in the salad helps keep the avocado fresh and green.

Freezing

Not recommended. Avocado and tomatoes do not freeze well, and the texture of the sweet potatoes becomes mushy once thawed.

Reheating

This salad is best cold or at room temperature. If you want to warm it slightly (for a more comforting feel), do so gently in the microwave, just until the chill is off. Don’t overheat or the avocado can turn mushy.

FAQs

Final Thoughts

This sweet potato salad is bound to become a staple—you’ll wonder how you ever got by without it. It’s fast, foolproof, and bursting with flavor. The sweet roasted potatoes, creamy avocado, and zippy yogurt dressing make every bite pop. Try it out, make it your own with the suggested variations, and watch it disappear at your next gathering or weekday meal. Happy cooking!

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