Baked Sweet Potato Salad


Sweet potato salad is a healthy alternative to traditional potato salad for your summer barbecues this year. It’s loaded with vitamins and is mayonnaise free, so it will not spoil if left in the sun. Best of all, it has a refreshingly sweet flavor that will have people coming back for more.

Step 1

Wash and prick the sweet potatoes with a fork then wrap them in tinfoil. Bake at 400 degrees for 1 hour.

Step 2

Remove from oven and let cool. Peel and cut into bite-sized pieces.

Step 3

Combine the sweet potatoes, bacon, celery, green onions, pecans, parsley, rosemary and thyme into a salad bowl. Gently toss and refrigerate.

Step 4

Place the vanilla bean into the hot water for 20 minutes. Discard the vanilla bean.

Step 5

Combine the vanilla water, maple syrup, champagne vinegar, shallot, Dijon mustard and canola oil in a bowl and vigorously whisk until thoroughly combined.

Step 6

Pour over the salad and toss until everything is well coated.

Things You'll Need

  • 4 sweet potatoes
  • Fork
  • Tin foil
  • Knife
  • 8 slices cooked bacon, crumbled
  • 2/3 cup of diced celery
  • 5 thinly sliced green onions
  • 1/2 cup chopped pecans
  • 1 tbsp. chopped fresh parsley
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh thyme
  • Salad bowl
  • 1 vanilla bean, split in half with the seeds removed and reserved
  • 2 tbsp. hot water
  • 3 tbsp. natural maple syrup
  • 3 tbsp. champagne vinegar
  • 1 finely chopped shallot
  • 1 tbsp. Dijon mustard
  • 3 tbsp. canola oil
  • Mixing bowl
  • Whisk


  • Food Reference: Baked Sweet Potato Salad with Vanilla Maple Vinaigrette
Keywords: sweet potato salad, baked potato salad, sweet potato recipe

About this Author

Steven White is a privately contracted software engineer, web developer, and tech support representative. He has 3 years of experience providing technical support for AT&T broadband customers. He is currently a Master's of Software Engineering student and enjoys sharing his knowledge and expertise with others.