Sweet Potato Salad Recipe

Name: Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs sweet potatoes, peeled and cut into 2-inch chunks; ¼ cup orange marmalade; ¼ cup apricot jam; 1 cup diced red bell pepper; 1 cup toasted pecans, coarsely chopped; ¼ cup extra virgin olive oil; 1 tablespoon apple cider vinegar; ⅓ cup orange juice; 1 tablespoon prepared mustard; ½ teaspoon kosher salt; ¼ teaspoon fresh coarse ground black pepper; 2 garlic cloves, minced (or 3/4 t. garlic powder); ⅛ teaspoon red pepper flakes; 1 orange, zest of

Servings: persons

3 lbs sweet potatoes, peeled and cut into 2-inch chunks
¼ cup orange marmalade
¼ cup apricot jam
1 cup diced red bell pepper
1 cup toasted pecans, coarsely chopped
¼ cup extra virgin olive oil
1 tablespoon apple cider vinegar
⅓ cup orange juice
1 tablespoon prepared mustard
½ teaspoon kosher salt
¼ teaspoon fresh coarse ground black pepper
2 garlic cloves, minced (or 3/4 t. garlic powder)
⅛ teaspoon red pepper flakes
1 orange, zest of

1
*Notes--steaming sweet potatoes for 20 minutes is an arbitrary amount of time; the best way to know when they are done is to test them; they should still be a bit firm; if you overcook them, they will fall apart; do not use baked sweet potatoes for this salad; do not mix pecans into salad or they will become soggy.
2
Make the salad: place sweet potatoes in a steamer basket set over simmering water; cover and steam about 20 minutes; remove to a large bowl and let cool.
3
When cool enough to handle, cut potatoes into 3/4-inch dice and return to bowl.
4
Add in orange marmalade, apricot jam, and red bell pepper; toss to coat.
5
Make the vinaigrette: add oil, vinegar, orange juice, and mustard to a container with a cover; cover and shake to combine; remove cover and add salt, pepper, garlic, hot pepper flakes, and orange zest; replace cover and shake to combine.
6
Pour vinaigrette over salad and stir gently with a wooden spoon.
7
Mound salad on a platter or place in a large bowl; cover with plastic wrap and refrigerate for at least 4 hours to allow flavors to marry.
8
Remove salad from refrigerator 15 minutes before serving; serve sprinkled with pecans; store leftover salad in a covered container in refrigerator.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lbs sweet potatoes, peeled and cut into 2-inch chunks, ¼ cup orange marmalade, ¼ cup apricot jam, 1 cup diced red bell pepper, and more.

Yes, Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions