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I hope everyone had a great Christmas. This was my first all-vegan Christmas dinner. I must say I was pleasantly surprised, as was everyone else. I was the only full-time vegan at our dinner and I was a bit nervous serving only plant-based dishes. However, I was able to get most everyone to the point of unbuckling their belts and trying to find a pair of sweatpants. Everyone was stuffed.
The tricky part of Christmas dinner was deciding which dishes to serve hot and which to serve cold. Only having one stove/oven wasn't the main challenge. Nap time for my two boys gives me about 2 hours to cook and realistically there is no way I would be able to prepare and cook all Christmas dishes in that amount of time. Therefore I had to resort to making dishes that would taste great even if I made them the day before and served them cold.
Though I have many, sweet potato is one of my favorite vegetables. I have NEVER served sweet potato cold. I NEVER imagined it tasting any good cold. Boy, was I WRONG! This was by far the easiest dish I made and it was gone within minutes after starting dinner.
If you can roast sweet potatoes then you will have no problem making this recipe. If you don't know how to roast sweet potatoes, then you are in luck, because it is incredibly easy.
The trick to getting a good, even roast on all your sweet potatoes is dicing them all roughly the same size. Toss the diced sweet potatoes in olive oil and spread in a single layer on a baking sheet. Then, bake them! Done!
If you can keep yourself from eating all the sweet potatoes straight from the oven, then you can make this sweet potato salad :) Just whisk together all the dressing ingredients and toss over the sweet potatoes. Adjust the salt and pepper to your liking. I prefer eating this salad cold just for convenience purposes but it also tastes delicious warm. Totally up to you!
5 from 4 votes
Sweet Potato Salad
This sweet potato salad is best served cold but can also be enjoyed warm. Perfect side dish to make ahead for holidays like Thanksgiving and Christmas.
CourseSalad, Side Dish
Cuisinegluten-free, Paleo, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 257 kcal
Author Vanessa @VeganFamilyRecipes.com
Ingredients
- 2large Sweet Potatoespeeled and cut into 1 to 1 ½ inch cubes
- 1tablespoonOlive Oil
- ½of a teaspoon each of PaprikaOregano and Cayenne Pepper (optional)
- 1Shallotdiced
- 2Scallions/Spring Onionsends removed and diced
- small bunch of Chiveschopped
- 3tablespoonsRed Wine Vinegar
- 2teaspoonsOlive Oil
- 1tablespoonPure Maple Syrup
- Salt and Pepper to taste
Instructions
Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
Toss sweet potato chunks with 1 tablespoon of olive oil and optional spices. Spread on lined baking sheet and bake in oven for 25-35 minutes until roasted.
Remove sweet potatoes from oven and cool at room temperature.
Meanwhile, prepare dressing by mixing shallots, scallions, chives, vinegar, olive oil, and maple syrup.
Toss sweet potatoes with dressing, garnish with chives and serve. I suggest refrigerating salad for an hour before serving to allow for all the flavor to seep into the potatoes. Enjoy!
Looking for more sweet potato recipes? Try these:
- Easy Sweet Potato-Carrot Soup
- Sweet Potato Quinoa Salad
More Vegan Salad Recipes
- Healthy Vegetable Potato Salad
- Mexican Hummus Salad
- Easy Bulgur Salad
- Watermelon and Heirloom Tomato Salad
Reader Interactions
Comments
Anonymous says
I will definitely try this one, but am curious what your other choices for this big dinner were. MaryAnne
Reply
Vanessa says
Hi, MaryAnne,
I'll be posting the rest within the next few days. Let me know how you like the salad.
VanessaReply
Anonymous says
Looks good, but I'd use something other than agave, which is highly processed and not at all good for you. Perhaps pure maple syrup would work.
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Vanessa Croessmann says
Using maple syrup is definitely a good idea. I'll have to try it out next time and see how it goes. Thanks for the suggestion :)
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Jill Barnes says
Hi Vanessa,
This looks delicious. I have everything except sweet potatoes. I do have butternut squash. Do you think that would be a good substitution in this salad.
Thanks!Reply
See AlsoMark Sisson's Fave Keto RecipesVanessa Croessmann says
Hi Jill, Butternut Squash should work well too. Just keep an eye on the cook time since I believe butternut squash can get mushy really fast.
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Olivia says
what kinds of optional seasoning is suggested?
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Vanessa Croessmann says
Hi Olivia, I like seasoning the sweet potato salad with paprika, cayenne pepper, dried oregano, and fresh herbs like chives. I have been known to add a dash of hot sauce to it as well though. You could also try adding some dijon mustard for a different type of heat or even just mustard powder.
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Karen Worthington says
How far in advance can you make this? Can it the night before?
Thanks.Reply
Vanessa Croessmann says
Hi Karen, you can definitely make this sweet potato salad the day before. Just make sure to keep it in the fridge and that it is covered. Hope you like it!
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Isabella says
Hello! This sounds delicious. If i am making it ahead for the next day - should i dress the salad the day before or wait to dress it on the day? Thanks!
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Vanessa Croessmann says
Hi Isabella, If there is going to be more than 12 hrs before you eat it then I would wait to dress it. Hope that helps ;)
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Laura says
Thank you for this recipe - it sounds yummy! I've just prepped a batch to try for my packed lunch at work tomorrow.
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Linda says
Why use a shallot and a scallion? Aren't they both of the onion family? Is it the green in the scallion for the look? Also, not a big fan of maple syrup. Any other suggestion to change that out?
Thanks so much!
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Vanessa Croessmann says
Sorry for the late reply, Linda. I used a shallot and scallion in the sweet potato salad for different texture and appearance. You use only use one, I would just use the shallots then. If you don't like maple syrup, you can use honey (if you're not vegan), molasses or even brown sugar. If you want to make it sugar-free, you can omit it but the taste will be a bit different and not as balanced.
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Rochel Rittgers says
I had all the ingredients except red wine vinegar so I used balsamic instead. It turned out great. Everyone loved it and had seconds! This was not a vegan group either. Great recipe. Thanks!
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Vanessa Croessmann says
So happy you liked it Rochel! I'll have to make the sweet potato salad with balsamic instead next time as well. Sounds delicious!
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Cissa says
I took this "salad" using the recipe just like you posted, except I used freeze dried chives, to an after church lunch/dinner never having tried it before. It was delicious when I checked it out at home, and it was a favorite at the potluck with 3 people specifically asking if they could have the recipe. (I gave them the link to your site). Thank you for this recipe. Now I'm planning a dinner for guests and I'm planning my menu around this recipe. I think its going to be a regular for me!
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