Skip to main content

Roasted Sweet Potato Salad

Tender roasted sweet potatoes tossed with creamy tahini dressing, fresh herbs, and warming spices create an irresistible combination that's both healthy and satisfying.

Chef Maya Robertson - Head Chef
By Chef Maya Robertson
4.8 (147 reviews)
Jump to Recipe
Delicious Roasted Sweet Potato Salad - homemade Middle Eastern-American comfort food recipe
Roasted Sweet Potato Salad - Ready to enjoy

There's something absolutely magical about sweet potatoes when they're roasted to golden perfection, with crispy caramelized edges and fluffy interiors. This roasted sweet potato salad takes that beloved root vegetable and elevates it with a silky tahini dressing that's both tangy and nutty, then finishes it with a generous shower of fresh herbs. It's the kind of dish that works beautifully as a hearty side, a light lunch, or even a potluck showstopper. Whether you're looking for a nutritious weeknight option or something special to impress guests, this salad delivers on every level with minimal effort and maximum flavor.

Why I Love This Recipe

This recipe has become my go-to for so many reasons. First, it's incredibly versatile – serve it warm straight from the oven or at room temperature for meal prep. The tahini dressing is a revelation, providing creaminess without any dairy while adding depth and complexity that regular vinaigrettes just can't match. Sweet potatoes are nutritional powerhouses packed with vitamins A and C, fiber, and antioxidants, making this salad as nourishing as it is delicious. I love how the warming spices create layers of flavor that keep every bite interesting, and the fresh herbs add brightness that cuts through the richness perfectly. It's also incredibly forgiving – you can adjust the spice level, swap herbs based on what you have, and it still turns out beautifully every time. Plus, it's naturally vegan and gluten-free, so it works for almost any dietary preference without sacrificing an ounce of satisfaction.

Step-by-step preparation of Roasted Sweet Potato Salad showing ingredients and initial cooking steps
Preparing the ingredients
Cooking process for Roasted Sweet Potato Salad showing technique and proper timing
During the cooking process

What You Need From Your Kitchen

Large Rimmed Baking Sheet

Essential for roasting the sweet potatoes in a single layer, which ensures even caramelization and those delicious crispy edges we're after

Sharp Chef's Knife

Makes quick work of cutting sweet potatoes into uniform cubes so they cook evenly and look beautiful in the final presentation

Mixing Bowl

You'll need this for whisking together the tahini dressing and for tossing everything together without crushing those tender roasted cubes

Whisk or Fork

Critical for emulsifying the tahini dressing until it's silky smooth and creamy, breaking down any lumps for that restaurant-quality finish

Measuring Cups and Spoons

Precision matters for the dressing ratios to achieve that perfect balance of tangy, nutty, and savory flavors

Perfect Pairings

Grilled Chicken or Lamb

The rich, smoky flavors of grilled meat complement the sweet earthiness of the potatoes while the tahini sauce ties Middle Eastern flavors together beautifully

Warm Pita Bread with Hummus

Creates a complete Mediterranean-inspired meal where you can scoop up the salad with soft bread, adding textural contrast and extra protein

Crisp White Wine or Sparkling Water with Lemon

A chilled Sauvignon Blanc or citrus-infused sparkling water cuts through the richness of the tahini and refreshes your palate between bites

Quinoa or Couscous

Adding a grain base transforms this from a side into a complete bowl meal with balanced carbs, protein, and vegetables in every spoonful

Mixed Green Salad

Fresh, crisp lettuce with a light lemon vinaigrette provides cooling contrast to the warm, roasted sweet potatoes and creates a more substantial spread

Perfectly cooked Roasted Sweet Potato Salad served and ready to eat - final result
The perfect finished result

Pro Tips

  • For maximum caramelization, make sure your oven is fully preheated before adding the sweet potatoes. A hot oven creates those delicious crispy edges that make this dish irresistible.
  • If your tahini has separated in the jar, stir it thoroughly before measuring. The oil naturally separates, and you want a consistent mixture for the smoothest dressing possible.
  • Leave a little space between sweet potato cubes on the baking sheet. Overcrowding creates steam instead of the dry heat needed for roasting, resulting in soft rather than caramelized potatoes.

🍳 Your Cooking Progress

Ingredients Gathered

0/13 Complete

Cooking Steps

0/6 Complete

Recipe Mastery

0% Complete

Roasted Sweet Potato Salad

This vibrant salad features caramelized sweet potato cubes drizzled with a luscious tahini sauce and garnished with fragrant parsley and dill. It's a perfect blend of earthy sweetness, creamy richness, and herbaceous brightness that transforms simple ingredients into something extraordinary.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Category: Salads
Servings: 4 yields
Difficulty: Easy
Cuisine: Middle Eastern-American

Ingredients

💡 Click on ingredients to check them off!

  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¾ teaspoon sea salt, divided
  • ½ teaspoon black pepper
  • ⅓ cup tahini paste
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ¼ cup warm water, plus more as needed
  • ⅓ cup fresh parsley, chopped
  • 3 tablespoons fresh dill, chopped

Instructions

💡 Click on steps to mark as complete!

  1. 1
    Prepare and Season Sweet Potatoes
    Preheat your oven to 425°F and line a large baking sheet with parchment paper. Toss the cubed sweet potatoes with 2 tablespoons olive oil, cumin, paprika, coriander, ½ teaspoon salt, and black pepper in a large bowl until every piece is evenly coated with the aromatic spice mixture.
  2. 2
    Roast Until Caramelized
    Spread the seasoned sweet potatoes in a single layer on your prepared baking sheet, ensuring they're not crowded so they roast rather than steam. Roast for 25-30 minutes, flipping halfway through, until they're golden brown with crispy edges and fork-tender throughout, watching carefully during the final minutes to prevent burning.
  3. 3
    Create the Tahini Dressing
    While the sweet potatoes roast, whisk together tahini, lemon juice, minced garlic, remaining ¼ teaspoon salt, and remaining 1 tablespoon olive oil in a medium bowl. Gradually add warm water, whisking constantly, until the dressing reaches a smooth, pourable consistency that's thick enough to coat the back of a spoon.
  4. 4
    Combine and Toss Gently
    Transfer the roasted sweet potatoes to a large serving bowl while they're still warm. Drizzle the tahini dressing over the top, then use a large spoon or spatula to gently toss everything together, being careful not to break up the tender potato cubes too much while ensuring each piece gets coated.
  5. 5
    Add Fresh Herbs
    Sprinkle the chopped parsley and dill over the dressed sweet potatoes, reserving a small amount for garnish. Toss gently one more time to distribute the herbs throughout, letting their bright, fresh flavors permeate every bite while their vibrant green color adds visual appeal against the golden potatoes.
  6. 6
    Adjust and Serve
    Taste the salad and adjust seasoning if needed, adding more salt, lemon juice, or a drizzle of olive oil to suit your preferences. Transfer to your serving dish, garnish with the reserved herbs, and serve immediately while warm, or let cool to room temperature for a different but equally delicious experience.

Nutrition Facts (Per Serving)

Calories 285
Total Fat 12.5g
Carbohydrates 38.0g
Protein 6.5g

Chef's Notes

  • Cut sweet potatoes as uniformly as possible to ensure even cooking. Pieces that are too large will remain undercooked while smaller ones may burn before the batch is done.
  • Don't skip the parchment paper – it prevents sticking and makes cleanup effortless while helping achieve those beautiful caramelized edges without burning.
  • Tahini can vary in thickness between brands. Start with less water and add gradually until you achieve the right consistency – it should be pourable but not watery.
  • This salad is delicious both warm and at room temperature, making it perfect for meal prep. Store components separately if making ahead and combine before serving.
  • For extra protein, add chickpeas during the last 10 minutes of roasting. They'll get crispy and add wonderful texture and nutritional value to the dish.
  • If you don't have fresh herbs, you can use 2 tablespoons of dried herbs, but add them to the dressing instead of tossing at the end for better flavor distribution.

Frequently Asked Questions

Absolutely! This salad is excellent for meal prep. You can roast the sweet potatoes up to 3 days in advance and store them in an airtight container in the refrigerator. Keep the tahini dressing separate and toss everything together just before serving. The salad tastes great cold, at room temperature, or gently rewarmed. If making completely ahead, wait to add fresh herbs until just before serving to maintain their vibrant color and fresh flavor.

While tahini provides a unique flavor, you can substitute it with other nut or seed butters. Almond butter or cashew butter work well, though they'll make the dressing slightly sweeter. Sunflower seed butter is a great nut-free alternative. You could also use Greek yogurt mixed with a little olive oil for a tangy, creamy dressing, though this would no longer be vegan. Whatever you choose, thin it with water and lemon juice to achieve the right drizzling consistency.

Perfectly roasted sweet potatoes should be golden brown on the outside with crispy, slightly caramelized edges, while remaining tender and fluffy inside. They should pierce easily with a fork without falling apart. The key is watching them during the last 5-10 minutes of cooking, as they can go from perfectly caramelized to burnt quickly. If some pieces are browning too fast, you can tent the pan with foil while the rest finish cooking.

Definitely! This recipe is very adaptable. Chickpeas are a fantastic addition for extra protein and texture – just toss them with the sweet potatoes before roasting. Red onions, either raw and thinly sliced or roasted alongside the potatoes, add a nice bite. Bell peppers, zucchini, or cauliflower can be roasted together with the sweet potatoes for a more substantial vegetable medley. Just ensure all vegetables are cut to similar sizes for even cooking.

Yes! This roasted sweet potato salad is naturally both gluten-free and vegan, making it perfect for various dietary needs. Sweet potatoes, tahini, olive oil, and fresh herbs are all plant-based and contain no gluten. Just ensure your tahini paste doesn't have any unexpected additives, though pure tahini is simply ground sesame seeds. This makes it an excellent choice for potlucks, family gatherings, or meal prep when you're cooking for people with different dietary requirements.

Store leftover salad in an airtight container in the refrigerator for up to 4 days. The sweet potatoes will soften slightly as they absorb the dressing, but they'll still be delicious. If you prefer maintaining the texture, store the roasted sweet potatoes and dressing separately and combine portions as needed. The flavors actually develop and meld beautifully overnight, so many people prefer this salad the next day. Bring to room temperature before serving or enjoy cold straight from the fridge.