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Sweet Potato Salad

October 20, 2014


5 from 1 vote


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I’m up at a conference in Vancouver this week enjoying the spectacular mountain/water views right from the convention center. I have a couple of public speaking tasks at the conference so wish me luck! The recipe I’m sharing today is from Two Peas and Their Pod. It’s a delicious and simple sweet potato salad that I’ve been making for years. In the rare occasion I have a grill on hand, I make it just the way they do. But since I usually dwell in the land of no-grilling-allowed apartments I’ve adapted it here so you can make it right in your kitchen, simply by roasting the sweet potatoes and corn in your oven 🙂

Sweet Potato Salad - 2Teaspoons

Like many roasted vegetable recipes, begin by coating thick slices of sweet potato with olive oil, salt and pepper. Although the skins can be delicious, I find their texture too rough for this delicate salad. A potato peeler works well to remove the skins and eyes prior to slicing.

Sweet Potato Salad - 2Teaspoons

If you have access to a grill, charring the corn adds complexity to the flavors. I prefer to char corn on the grill using only a thin layer of husk. The thin husk keeps the kernels moist, but not too far from the flame. If a grill is not available, the corn can also be roasted in the oven with the sweet potatoes.

Sweet Potato Salad - 2Teaspoons

Once fully cooked and charred, chop the sweet potatoes into cubes, and, if you haven’t already, use a sharp knife to cut the kernels from the cob. Sliced red and orange peppers add a welcome splash of color. The cooked black beans add heft, and can be delicious with this dish. I left them out here to lighten the dish, but have made it many times both ways. If using canned beans, be sure to drain and rinse the beans prior to mixing them into the salad.

Sweet Potato Salad - 2Teaspoons


If this recipe had a secret ingredient (it doesn’t), it would be cubed avocados. The avocados add a refreshing coolness, in both color and texture. If you have time, let the avocados sit for about 5 minutes with a little salt sprinkled on them before combining with the rest of the salad. You definitely won’t regret it!

Sweet Potato Salad - 2Teaspoons

A handful of chopped green onion, fresh cilantro, and a sprinkle of lime juice complete the salad. Salt and pepper to taste and enjoy!

Sweet Potato Salad - 2Teaspoons

Sweet Potato Salad

5 from 1 vote
Roasted sweet potatoes and corn, creamy avocados, crisp bell peppers, green onion, lime juice, and cilantro all tossed together to create a beautiful and delicious potato salad!
Servings 6
Author 2Teaspoons


  • 1 lb sweet potatoes pealed and sliced into thick slices
  • 1 ear of corn husked with kernels removed
  • 1 tablespoon olive oil
  • 2 avocados skin and pit removed, chopped
  • 1 red pepper seeds removed and chopped
  • 1 orange or yellow pepper seeds removed and chopped
  • ¼ cup green onions chopped
  • ½ cup fresh cilantro chopped
  • juice of 2 limes
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. In a large bowl, combine sweet potatoes, corn kernels, olive oil and salt and pepper. Toss to fully coat. Arrange potatoes and corn in a single layer on a backing sheet. Roast until fully cooked and golden brown, about 20 minutes flipping once in the middle. Set aside to let cool.
  2. Once sweet potatoes and corn are cool, sprinkle avocado pieces with a little salt and let sit for about 5 minutes. While waiting, cube sweet potatoes.
  3. In a large bowl, combine sweet potatoes, corn, avocado, bell peppers, green onions, and cilantro. Top with lime juice, salt and pepper, and stir to coat completely. Enjoy!

Recipe Notes

This is a 2Teaspoons indoor version of a Two Peas and Their Pod recipe


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Recipe Rating

  1. Avatar for Allan James

    Allan James

    5 stars
    I have wanted to try sweet potato salad for a long time now. I have even purchased them from the store and never made them because I didn’t know how! How silly! Thank you so much for such a nice post. Your pictures are really attractive.

    • Avatar for Karen


      Hi Allan! I’m delighted you enjoyed the recipe! 🙂

  2. Avatar for Judy @ I

    Judy @ I'm Bored, Let's Go

    Sounds perfect! And as a no grilling apartment dweller too…I appreciate the indoor version!

    • Avatar for Karen


      Thanks Judy! Discovering roasting and broiling have really improved the quality of my no-grilling-allowed apartment life 🙂

  3. Avatar for Jessica | A Happy Food Dance

    Jessica | A Happy Food Dance

    Loving all the color in this salad – perfect for this time of year!

    • Avatar for Karen


      Thanks Jessica! I always look forward to the orange and red colors and flavors of the fall 🙂

  4. Avatar for Liz @ Floating Kitchen

    Liz @ Floating Kitchen

    What a wonderfully vibrant salad! I hope your conference went well!

    • Avatar for Karen


      Thanks Liz! I had a fantastic time at the conference this week, I even got to catch-up with an old friend in Vancouver 🙂

  5. Avatar for Denise | Sweet Peas & Saffron

    Denise | Sweet Peas & Saffron

    This salad looks like my kind of salad! Packed with delicious veggies and not a lettuce leaf in sight 😉 Looks delicious!

    • Avatar for Karen


      Thanks Denise! I love salads without lettuce too. I started getting into warm salads a few years ago and nothing puts a damper on them quite like wilted, soggy lettuce. If you want to add leafy greens, baby spinach definitely works much better 🙂

  6. Avatar for Momma Baker

    Momma Baker

    That salad looks sooooo good .And the combination of veggies with lime sounds delicious !

    • Avatar for Karen


      Thanks! The lime juice definitely helps bring all the flavors in this salad together while also adding a super refreshing taste 🙂

Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →

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