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Rachel’s Favorite Cold Sweet Potato Salad
Say HELLO to your NEW Favorite Cold Sweet Potato Salad! With the creamy avocado, tangy lime juice, and spicy hot sauce, this salad is a flavor and texture explosion that will leave you wanting more. And the best part? It’s completely packed with nutrients from the sweet potatoes, black beans, avocado, and fresh tomatoes.
Try our Mayo-Free Ultra Creamy Potato Salad next!
Why You’ll Love This Recipe
This cold sweet potato salad recipe is often a winner even for those who aren’t typically sweet potato fans.
- Healthy: Sweet potatoes, the unsung heroes of the nutrition world! Not only are they deliciously sweet and versatile, but they’re also packed with vitamins A and C, potassium, and fiber. And let’s not forget about the antioxidants!
- Flavorful: We’re taking sweet potatoes to the next level by roasting them, then pairing them with some amazing ingredients to create a salad that’s not only insanely delicious but also nutritious.
- Easy to Make: This cold salad is just a matter of dicing up the sweet potatoes and other ingredients that go into it. Then adding a bit of Greek yogurt, avocado, and spices to bring it all together.
At Clean Food Crush, we love using sweet potatoes in creative ways. If you love sweet potato recipes and want to try out some different ideas for how to use them, then you may love our Sweet Potato Good Morning Waffles, our Maple Sweet Potato Brownies, or our Sweet Potato Crust Quiche!
Benefits of Eating Sweet Potatoes
🍠Sweet Potatoes and Yams are something we eat A LOT of at our house!
It’s funny because throughout my 20s, I didn’t care for them AT ALL.
Throughout my 30s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer.
Sweet potatoes were becoming THE complex carbohydrate of choice! They were *always* on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them.
Currently, not a week goes by that I don’t buy and cook sweet potatoes or yams…they have become an absolute staple in our home.
This recipe is awesome if you’re trying to include sweet potatoes more often, but just need a tasty recipe – along with a little friendly nudge to try something different!
Complex Carbohydrates from Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling really good and full of energy rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.
Sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.
Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.
They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.
Sweet potatoes are excellent for digestion because they are rich in fiber – now that’s something you’re likely not going to get from takeout!
Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing.
They are also delicious mashed, baked, or roasted like these. Use sweet potatoes and yams in soups, stews, chilis, or in any way you would use other potatoes.
REFERENCE: WebMD, HealthLine
Ingredients:
These are the clean ingredients that come together to make this cold sweet potato salad recipe both delicious and nutritious.
Serves 8
- 4 sweet potatoes or yams, medium diced
- 2 Tbsps avocado oil or extra virgin olive oil
- 1 pint cherry tomatoes, halved
- 2 avocados, diced
- 1 fresh lime, juice and zest of
- 1 cup black beans (rinsed if canned)
- 1/2 cup plain Greek yogurt
- 1 Tbsp favorite hot sauce (more or less depending on heat preference)
- 2 tsps ground cumin
- 1 Tbsp apple cider vinegar
- sea salt and pepper to taste
- 1 bunch chopped fresh parsley, cilantro, or chives (use your favorite)
How to make Cold Sweet Potato Salad:
Preheat your oven to 425°F and line a large sheet pan with parchment paper.
Toss your diced sweet potatoes with the oil on your prepared sheet pan.
Roast in your preheated oven 25-30 minutes, or just until nicely browned and crisp.
In the meantime, drizzle the fresh lime juice and zest over your diced avocado, gently stir to coat well and set aside.
In a large serving bowl whisk until combined well: yogurt, hot sauce, cumin, vinegar, fresh herbs, and sea salt & pepper. Allow your sweet potatoes to cool before adding to your salad.
Gently combine all ingredients into the large serving bowl where you created the dressing. Toss lightly just until everything is nicely coated.
Sprinkle with additional fresh herbs if desired. Serve immediately or refrigerate covered up to 24 hours.
Enjoy!
🧡Rachel
Rachel’s Tips for Best Results
- This dish is best eaten immediately, otherwise the avocados will turn brown.
- Make your black beans even more affordable and creamy by making your beans at home in the instant pot.
- Make this dish faster by purchasing pre-cubed sweet potatoes at the grocery and by roasting the sweet potatoes in the air fryer instead of the oven.
Serving Suggestions
This cold salad is absolutely delicious in the summertime with all the fresh ingredients it contains. We love pairing it with some of our favorite grill recipes like:
Storage
Eat this salad immediately for best texture and flavor. This cold salad will keep in the refrigerator for up to 24 hours. Any longer, and the tomatoes become mushy and the avocados become brown.
More Sweet Potato Salad Recipes You’ll Love:
Rachel’s Favorite Cold Sweet Potato Salad
Ingredients
- 4 sweet potatoes or yams, medium diced
- 2 Tbsps avocado oil or extra virgin olive oil
- 1 pint cherry tomatoes, halved
- 2 avocados, diced
- 1 fresh lime, juice and zest of
- 1 cup black beans, rinsed if canned
- 1/2 cup plain Greek yogurt
- 1 Tbsp favorite hot sauce, more or less depending on heat preference
- 2 tsps ground cumin
- 1 Tbsp apple cider vinegar
- sea salt and pepper to taste
- 1 bunch chopped fresh parsley, cilantro, or chives (use your favorite)
Instructions
- Preheat your oven to 425 degrees f.
- Line a large sheet pan with parchment paper.
- Toss your diced sweet potatoes with the oil on your prepared sheet pan.
- Roast in your preheated oven 25-30 minutes, or just until nicely browned and crisp.
- In the meantime, drizzle the fresh lime juice and zest over your diced avocado, gently stir to coat well and set aside.
- In a large serving bowl whisk until combined well: yogurt, hot sauce, cumin, vinegar, fresh herbs, and sea salt & pepper.
- Allow your sweet potatoes to cool before adding to your salad.
- Gently combine all ingredients into the large serving bowl where you created the dressing. Toss lightly just until everything is nicely coated.
- Sprinkle with additional fresh herbs if desired.
- Serve immediately or refrigerate covered up to 24 hours
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
