This Warm Sweet Potato Salad is full of delicious chipotle lime flavor, loaded with veggies, has the perfect amount of crispy bacon, is easy to make, and a gluten-free, whole30 compatible side-dish that everyone will love.
There are so many great things about this salad. Not only is there a unique combo of ingredients in this sweet potato side or that you can serve it warm, but it’s also nutritious and versatile. Here’s why we love this salad and why we think you will, too:
- Ingredients like sweet potato, bell pepper, kale (or baby spinach) makes this nutritious with a good source of vitamin c, vitamin a, potassium, calcium, fiber, minerals, and antioxidants.
- This salad is easy to make with the majority of the recipe made in a skillet. We also give oven directions to make this a roasted sweet potato salad for those who prefer that method.
- This recipe is made with just 7 ingredients leaving room for additions like feta cheese, goat cheese, black beans, lentils, chickpeas, quinoa, dried cranberries, pomegranate seeds, pecans, pumpkin seeds, Brussels sprouts, butternut squash and more.
- Because of the hearty nature of the ingredients, this recipe is meal prep friendly and leftovers taste great served warm, at room temperature, or cold.
- A tasty salad to bring a picnic, potluck, or holiday gathering.
Sweet Potato Salad Recipe Ingredients and substitutions:
Our sweet potato salad recipe is likely different than what you have in mind. You may be thinking ingredients like pecans, dried cranberries, a vinaigrette or salad dressing made of maple syrup, extra virgin olive oil, dijon mustard, and apple cider vinegar – similar to our Fall Lentil Salad or Harvest Quinoa Salad. And while those salads are incredibly delicious, we wanted to create a sweet potato salad that’s unique, savory, and with different flavors. You are going to love this recipe!
What is sweet potato salad is made of?
- Avocado oil or olive oil
- Sweet potato – may substitute butternut squash
- Red onion – may substitute yellow onion
- Bell pepper – any color will work
- Garlic cloves
- Curly kale – may substitute baby spinach or even arugula
- Bacon – omit for plant based
- Chipotle Lime Mayo – as registered dietitians we recommend Primal Kitchen Chipotle Lime Mayo. For a home version see the recipe card below
- Sea salt and black pepper
- Optional garnishes – cilantro, green onion, lime juice
Find the ingredient list with exact measurements in the recipe card below
No Chipotle Mayo on hand? No problem! We’ve also included a homemade option in the recipe below.
How do you make Sweet Potato Salad
You’ll appreciate that this salad has a quick prep time, with a little chopping, sautéing, and tossing everything together you’ll be on your way to a meal that satisfies.
- Cook the diced sweet potato. In a large skillet over medium heat, add the oil and cook the sweet potato until tender.
- Add the remaining veggies and bacon. To the skillet add the bell pepper, red onion, and garlic. Sauté for another 5-10 minutes. Add kale and chopped bacon and sauté for 2-3 minutes longer until kale is slightly wilted.
- Toss with chipotle lime mayo. Transfer to a large bowl (or leave in skillet) and gently stir in the chipotle lime mayo.
- Garnish with fresh cilantro and green onions and serve with lime wedges. Serve warm.
How to store leftovers?
Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stove top or serve cold.
For the complete directions (including oven directions) and ingredient amounts, scroll down to the recipe card below. All of our recipes include nutrition information, listing kcal, protein, carbohydrates, fiber, sugar, sodium, cholesterol, total fat, and more per serving.
Recipe notes from Dietitian Stacie
Recipe tips and notes:
- For a quicker prep and for one less step, leave the peels on the sweet potatoes. For a quicker cooking time, dice the sweet potatoes small, about 1/4 inch pieces.
- If you do not have Primal Kitchen Chipotle Lime Mayo make your own by combining in a small bowl a 1/2 cup of mayo, 1 tablespoon lime juice, 1/8 teaspoon chipotle powder (more to taste) or smoked paprika for less heat.
- For a simple and well-balanced meal that’s perfect for busy weeknights, we like to serve serve this salad as a side to your favorite cooked protein like chicken, steak, pork, fish, or eggs.
Sweet Potato Salad Additions:
We kept the ingredient list short to keep this salad extra simple, however, if you’d like to add your own flare the options are endless when it comes to additional ingredients you can toss in. Here are some add-ins that could make this salad even more delish:
- Crumbled feta cheese or goat cheese
- Pumpkin seeds (pepitas) or toasted pecans
- Dried cranberries or pomegranate seeds
- Brussels sprouts (roasted or sautéed)
- Butternut Squash (add instead of the sweet potatoes)
- Black beans, lentils, chickpeas, or quinoa
Make it Vegan, Vegetarian, or Plant Based
Omit the bacon. For a salty addition, add smoked almonds instead. Make your own chipotle lime mayo by using a vegan mayo.
How to serve Chipotle Lime Sweet Potato Salad
This salad is great for sprucing up an otherwise not so exciting meal yet still keep a meal that can be made in less than 30 minutes. Serve it with your favorite protein for a well-balanced, nourishing meal. This salad is also a crowd-pleaser and great for serving at a picnic, potluck, or adding to a holiday or special occasion menu.
- 1½ tablespoon avocado oil or olive oil
- 2 medium sweet potatoes, cubed
- ½ small red onion, sliced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 2–3 cups curly kale, stems removed and roughly chopped (may substitute spinach)
- 4 slices bacon cooked to crisp and chopped
- ⅓ –½ cup Primal Kitchen Chipotle Lime Mayo (see homemade Chipotle Lime Mayo recipe below in the notes)
- Fine salt and black pepper to taste
- Add 1 tablespoon of oil to a large skillet on medium-high heat. Once hot, add diced sweet potatoes. Dash with a little salt and black pepper. Sauté for about 10-12 minutes stirring throughout. Sweet potatoes should be almost cooked through.
- Then add the remaining ½ tablespoon of oil, bell pepper, onion, and garlic. Sauté for another 5-10 minutes, stirring throughout.
- Then add kale and chopped bacon and sauté for 2-3 minutes longer until kale is slightly wilted.
- Transfer to a bowl (or leave in skillet) and gently stir in Chipotle Lime Mayo. Add salt and pepper to taste. Serve warm.
- Garnish with fresh cilantro and green onions, if desired and serve with a lime wedges.
- Store leftovers in an airtight container for up 4 days.
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Homemade Chipotle Lime Mayo recipe: ½ cup mayo + 1 tablespoon lime juice + ⅛ tsp. chipotle powder + more to taste (use smoked paprika for less heat)
- Preheat oven to 425ºF.
Place sweet potatoes, onion, bell pepper, garlic on a large rimmed baking sheet lined with parchment paper.
Toss with 1 tablespoon of oil and bake for 20 minutes. Remove from oven, add kale the chopped kale, toss and bake an additional 10-15 minutes or until potatoes are tender and slightly caramelized.
Transfer roasted vegetables to a large bowl. Add the cooked bacon and chipotle lime mayo and toss to coat.
- Serving Size: 1/6 of recipe (heaping 1/2 cup)
- Calories: 212
- Fat: 13 g
- (Sat Fat: 3 g)
- Sodium: 340 mg
- Carbohydrate: 20 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 4 g
- Cholesterol: 6 mg
Frequently Asked Questions
Absolutely. Cooked sweet potato can be eaten warm or cold.
The peels of the sweet potatoes can be left on and in fact contain an excellent source of vitamin A, Vitamin C and fiber. You’ll want to be sure to wash and scrub the sweet potatoes before cooking with them. Also, if leaving peels on, it’s best to opt for organic sweet potatoes.
1 cup of cubed sweet potatoes contains:
.1 g fat
0 g saturated fat
73 mg sodium
448 mg potassium
27 g carbohydrates
4 g fiber
5 g sugar
2 g protein
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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