- 3 pounds sweet potatoes, cooked, peeled and cubed
- 1/2 cup chopped onion
- 1 cup chopped sweet red pepper
- 1-1/4 cups mayonnaise
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- Sliced green onions, optional
- In a large bowl, combine sweet potatoes, onion and red pepper. In a small bowl, combine remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate until serving. If desired, garnish with green onions.
Sweet Potato Salad Tips
What's the best way to cook sweet potatoes for Sweet Potato Salad?There are a few different ways. Boiling is perhaps the most straightforward. Cut potatoes into 1-in. cubes and boil 12-15 minutes. For this salad, you don't want your potatoes to be too soft, so aim for the low end of the cooking time range. You can also cube and roast sweet potatoes, as in this Chipotle Sweet Potato Salad. Just be sure to cover the baking pan with foil so the potatoes don't brown and crisp. Learn more in our sweet potato guide.
How far in advance can you make Sweet Potato Salad?You can make Sweet Potato Salad up to four days in advance, which means it's an ultra-convenient food for entertaining. If you plan to keep it in the fridge for more than a few hours, though, it’s best to mix in only half the dressing and reserve the other half. Add the remaining dressing right before serving and stir well. This ensures the salad is creamy and fresh.
Why does my homemade sweet potato salad get watery?This can be attributed to two things. Either you didn’t drain the potatoes well enough once they were done cooking, or they were still warm when you added them to the salad. Always let potatoes cool to room temperature, then place them in the refrigerator for at least 15 minutes before adding them to your salad. Check out our top 10 sweet potato salads.
—Hazel Wheaton, Taste of Home Book Editor
3/4 cup: 292 calories, 19g fat (3g saturated fat), 8mg cholesterol, 436mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 2g protein.