Herb-Infused Sweet Potato Salad

Name: Herb-Infused Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lbs sweet potatoes (peeled and cubed); 1/4 cup olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup chopped parsley; 1/4 cup chopped chives; 2 tbsp chopped fresh dill; 1 cup cherry tomatoes (halved); 1/4 cup crumbled feta cheese; 1/4 cup lemon juice; 1 tbsp Dijon mustard; 1 tbsp honey

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

Be the First to Review!

Meet the Herb-Infused Sweet Potato Salad — a delightful twist on your classic potato salad. This recipe combines the earthy sweetness of roasted sweet potatoes with fresh herbs and a zesty dressing. Perfect for any season, it’s a vibrant dish that’s as flavorful as it is colorful.

Save Print Jump to Recipe

Ingredients for Herb-Infused Sweet Potato Salad

The star here is definitely the sweet potatoes, offering a naturally sweet and hearty base. Olive oil helps them crisp up in the oven while adding a subtle richness. A touch of salt and black pepper enhances their natural flavor.

Then, we have the fresh herbs: parsley, chives, and dill, each bringing their unique flavor profiles—from peppery to oniony to slightly tangy. The cherry tomatoes add a juicy, fresh bite, while the feta cheese introduces a creamy, salty contrast.

For the dressing, lemon juice adds brightness, Dijon mustard provides a hint of sharpness, and honey ties it all together with a touch of sweetness.

Tips & Tricks

Make sure the sweet potatoes are cut into uniform pieces for even roasting.
Let the sweet potatoes cool slightly before combining with the herbs to prevent wilting.
Taste the salad before serving and adjust the seasoning if necessary.

Serving Suggestions

This salad pairs beautifully with grilled chicken or fish, making it an excellent side for a summer barbecue. For a vegetarian option, serve it alongside a hearty lentil dish or a creamy risotto. It's also great on its own for a light, refreshing lunch.

Frequently Asked Questions

Can I make this salad in advance?: Yes, you can prepare the sweet potatoes and the dressing ahead of time. Combine all ingredients just before serving to keep the salad fresh.
Can I use different herbs?: Absolutely! Feel free to substitute or add herbs such as cilantro or basil for a different flavor profile.

Herb-Infused Sweet Potato Salad Recipe Walkthrough

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this makes cleanup a breeze. In a large bowl, toss your peeled and cubed sweet potatoes with olive oil, salt, and pepper. Make sure each piece is well-coated; this will help them roast evenly.

Spread the sweet potatoes in a single layer on your prepared baking sheet. Roast them in the oven for 25-30 minutes. You’re looking for them to be tender with a slight crisp on the edges. Meanwhile, whisk together the lemon juice, Dijon mustard, and honey in a small bowl to make your dressing. Set it aside for later.

Once the sweet potatoes have cooled, it's time to bring everything together. In a serving bowl, combine the roasted sweet potatoes with the chopped parsley, chives, dill, and halved cherry tomatoes. Drizzle the dressing over the salad and give it a gentle toss to coat everything evenly.

Finally, sprinkle the crumbled feta cheese over the salad just before serving. The feta should sit on top for a lovely presentation.

Why You'll Love This Recipe

Roasted sweet potatoes bring a caramelized depth of flavor.
Fresh herbs add a burst of color and aroma.
Zesty lemon dressing perfectly balances the sweetness.
Quick and easy to prepare, yet impressive enough for guests.

Ingredients

2 lbs sweet potatoes (peeled and cubed)

1/4 cup olive oil

1/2 tsp salt

1/4 tsp black pepper

1/2 cup chopped parsley

1/4 cup chopped chives

2 tbsp chopped fresh dill

1 cup cherry tomatoes (halved)

1/4 cup crumbled feta cheese

1/4 cup lemon juice

1 tbsp Dijon mustard

1 tbsp honey

Step-by-step Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper.

3. Spread the potatoes on the baking sheet and roast for 25-30 minutes until tender and slightly crispy.

4. In a small bowl, whisk together lemon juice, Dijon mustard, and honey to create the dressing.

5. Once the sweet potatoes are cool, combine them with parsley, chives, dill, and cherry tomatoes in a serving bowl.