Review Recipe

Sweet Potato Salad

Prep Time 20 minutes
Cook Time 35 minutes
Cooling time 20 minutes
Total Time 55 minutes
Servings 8 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
This colorful side dish features roasted sweet potatoes, corn, juicy red peppers and smoky bacon all tossed in a creamy dressing.
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  • 2 lbs sweet potatoes peeled and cubed
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 2 green onions sliced
  • 2 stalks celery chopped
  • 1 cup frozen corn defrosted
  • 1/2 cup red bell pepper chopped
  • 6 slices bacon cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons sweet relish
  • 2 tablespoons cider vinegar
  • salt & pepper to taste

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  1. Preheat oven to 400°F.
  2. Toss sweet potatoes with olive oil, garlic powder and salt & pepper to taste. Roast 35-40 minutes or until fok tender. Cool completely.

  3. Combine dressing ingredients in a large bowl and mix well.
  4. Add remaining ingredients, toss to coat and refrigerate at least 2 hours before serving.
Nutrition Information
Calories: 340, Fat: 22g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 349mg, Potassium: 544mg, Carbohydrates: 30g, Fiber: 4g, Sugar: 6g, Protein: 5g, Vitamin A: 16555%, Vitamin C: 17%, Calcium: 50%, Iron: 1.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword sweet potato salad