The Best Warm Roasted Sweet Potato Salad
The best warm roasted sweet potato salad is packed with flavor. You can serve it warm or chilled and it is delicious. Made with poblano and jalapeño peppers, it is warm in more than one way.
We love POTATO SALAD in the south. This is the best warm sweet potato salad recipe you will find. It is packed with delicious flavors and is served best warm or at room temperature. The longer it sits, the better it gets!
Ingredients
This sweet potato salad recipe uses roasted potatoes coupled with the normal suspects like celery and seasonings. We add some warmth in the way of spice by adding jalapeño and poblano peppers to the normal onions and celery.
Top it off with a creamy base made lighter with greek yogurt and you have the perfect healthi-ER potato salad.
- Sweet potatoes – we peel and cube them and roast them ahead of time for a texture like no other.
- Sweet Onion – we like the use of yellow or sweet onions in this to balance the heat from the peppers.
- Celery – a bite of freshness you’ve come to expect in potato salad.
- Poblano Pepper – a mild pepper this adds warmth without being too spicy.
- Jalapeno Pepper – with the seeds and membrane removed, you are left with just enough spice to warm things up a tad.
- Unsweetened greek yogurt – most potato salads are heavy with lots of mayo. We use this in a large amount to get the same creamy result.
- Mayonnaise – just a bit to add just enough of the flavor you get from a mayo based potato salad.
- Lemon juice – this helps balance and brighten the recipe adding some balance to the sweetness of the potatoes.
- Salt & Pepper – the spices of life!
- Fresh Chives – just a pop of color and flavor, they add a bit of earthiness to the sweet potatoes.
See recipe card for quantities.
Instructions
All of the heavy lifting is done ahead. This beauty is a mix quick and serve. Just the way we like it, easy and so tasty.
Peel, cube and roast sweet potatoes on a sheet pan at 425 for 20 to 30 minutes. Chop onion, celery, poblano and jalapeño. Add all vegetables with potatoes in a large bowl, mix gently.
In a smaller bowl, mix unsweetened greek yogurt and mayonnaise.
Add in lemon juice.
Add in chopped chives.
Pour greek yogurt mixture into potato mixture.
Gently fold yogurt mixture into potatoes. Cover and allow to sit at room temperature or chill until ready to serve.
Why Brooke loves this recipe!
Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!
Adding unexpected twists to traditional recipes is one of my favorite things. When developing recipes, the possibilities are endless. I hope that recipes like this one get your wheels turning on how you can take recipes and make them your own.
Substitutions
There are a ton of ways you can make this! Here are a few alternate ideas to get you started.
- Onions – use a red onion if you want this a bit spicier.
- Lemon juice – jazz things up by subbing lime juice for the lemon!
- Chives – if you want a pop of green but don’t love or don’t have chives, green onions work very well too.
- Add a delicious cheese like feta cheese for more texture and flavor.
- Using other ingredients for more color and flavor are great too. Like adding garlic powder or minced fresh garlic and adding diced red pepper for more color and fresh flavor too.
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Equipment
🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!
Storage
This will last in the refrigerator for up to a week. Serve warm, chilled or at room temperature.
As a general rule, no potato salad fairs well in the freezer so we do not suggest freezing it.
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The Best Warm Roasted Sweet Potato Salad
Ingredients
- 3 pounds sweet potatoes peeled, cubed and roasted
- 1/2 cup onion diced
- 1/4 cup celery diced
- 1/4 cup poblano pepper seeded and diced
- 1 jalapeno pepper seeded and diced
- 1 cup unsweetened greek yogurt
- 2 TBSPS mayonnaise
- 2 tsps lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 TBSPS chives chopped
Instructions
- In a 425 oven, roast diced sweet potatoes for 20 to 30 minutes. Allow to cool slightly.3 pounds sweet potatoes
- In a large bowl, mix chopped onion, chopped celery, chopped poblano, chopped jalapeño and potatoes gently to combine.1/2 cup onion, 1/4 cup celery, 1/4 cup poblano pepper, 1 jalapeno pepper
- In a smaller bowl, combine greek yogurt, mayonnaise, lemon juice, salt, pepper and chopped chives. Mix well. Pour into potato mixture and gently fold in. Serve warm or chilled.1 cup unsweetened greek yogurt, 2 TBSPS mayonnaise, 2 tsps lemon juice, 1/2 tsp salt, 1/4 tsp pepper, 2 TBSPS chives
See How To Make It!
🍴 PRO TIP!
Make your components ahead of time if needed. Reheat your potatoes slightly and mix as normal right before serving. Making the yogurt portion and mixing with the other vegetables will infuse the flavors into them and allow you to reheat and mix before serving.
🗹 RECIPE FAQ’S
You sure can. The dressing we make is good for any variety potato. Especially if you roast them first.
No, you can use one whole cup of mayonnaise if that suits your taste better. Just know that it will alter the nutritional values.
You can serve this immediately if you wish. The longer it sits, the flavor intensifies, therefore it really is better the next day.
🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
These are my favorite dishes to serve with the best warm roasted sweet potato salad:
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Reader Review
“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”
– Karen
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I hope you all love this recipe as much as we do!
My daughter loves tater tots, so this one is a hit.
Thank you!