Sweet Potato (or Yam) Salad

A Wholesome Twist on a Classic Favorite

Sweet Potato Salad is a vibrant, hearty dish that delivers bold flavors and clean nutrition. Unlike traditional mayo-based potato salads, this version is naturally sweet, earthy, and rich in fiber—perfect as a main or a side. Whether you’re meal prepping for the week or entertaining guests at a summer barbecue, this salad hits the sweet spot between gourmet and good-for-you.

Sweet Potato (or Yam) Salad

A Wholesome Twist on a Classic Favorite

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Calories: 321

Ingredients Method Notes

Ingredients

  

• 2 large sweet potatoes peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika optional, but highly recommended
• 1/2 small red onion thinly sliced
• 1/2 cup celery finely chopped
• 1/4 cup fresh parsley chopped
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/4 cup dried cranberries unsweetened, if possible
• 1 avocado diced
• Juice of 1 lemon or 2 tablespoons apple cider vinegar

Method

 

Roast the Sweet Potatoes:

1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Spread them evenly on a baking sheet and roast for 25 minutes, flipping once halfway through, until tender and golden brown.

Cool and Prep:

1. Once the sweet potatoes are roasted, allow them to cool for 10 minutes. This helps preserve the texture and keeps the avocado from going mushy.

Combine Ingredients:

1. In a large bowl, add the cooled sweet potatoes, red onion, celery, parsley, cranberries, and pumpkin seeds. Gently toss.

Add the Avocado and Dressing:

1. Just before serving, fold in the diced avocado and drizzle the lemon juice (or vinegar) over everything. Give it one final gentle toss and season with additional salt or pepper to taste.

Notes

Nutritional Breakdown (Per Serving – Approximate)

Calories: 320

Protein: 4g

Carbohydrates: 38g

Sugars: 10g (from sweet potatoes & cranberries)

Fat: 18g

Fiber: 7g

🧠 Nutrition Notes from the Chef

Sweet Potatoes: Loaded with beta-carotene (vitamin A), complex carbohydrates, and gut-friendly fiber.

Avocado & Olive Oil: Heart-healthy monounsaturated fats to keep you satiated and support brain function.

Cranberries & Pumpkin Seeds: Antioxidants and minerals like magnesium and zinc to support immunity and recovery.

Parsley & Lemon: Fresh herbs and citrus add vitamin C and digestive enzymes for better nutrient absorption.

🔥 Chef’s Tip

Want to add some protein? Toss in chickpeas, grilled chicken, or a scoop of quinoa to make it a complete meal. For a Mediterranean vibe, a sprinkle of crumbled feta works wonders too.
This Sweet Potato Salad isn’t just a side dish—it’s a statement of intent. Every bite is a reminder that healthy food can be exciting, deeply satisfying, and utterly crave-worthy.