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Tropical Sweet Potato Salad

Total Time

Prep: 20 min. Bake: 35 min. + chilling


8 servings

I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. —Crystal Jo Bruns, Iliff, Colorado
Tropical Sweet Potato Salad Recipe photo by Taste of Home


  • 3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 medium mango, peeled and cut into 1/2-inch cubes
  • 1 medium red onion, thinly sliced
  • Cooking spray
  • 1-1/2 tablespoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup Miracle Whip
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons thawed pineapple juice concentrate
  • 2 serrano peppers, seeded and finely chopped, veins removed
  • Thinly sliced serrano pepper, optional


  1. Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl.
  2. Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

Nutrition Facts

3/4 cup: 240 calories, 5g fat (1g saturated fat), 3mg cholesterol, 317mg sodium, 46g carbohydrate (17g sugars, 7g fiber), 4g protein.

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