a dozen ingredients or less/ All Recipes/ entrée/ salads/ sides

Late Summer Sweet Potato Salad

cold sweet potato saladThe end of summer is my favorite time of year for chilled “salads”—loaded with potatoes, herbs, and a good creamy sauce.

If you’ve followed me for a while, you probably know that I love sweet potatoes. They are such a great source of healthy carbs, and after long runs, a bowl of this fuel is everything.

roasted sweet potato salad recipeA few things I love about this recipe:

This sweet potato salad uses no mayo. Not only am I not a fan of the refined oils in conventional mayo, but greek yogurt loads this dish with protein and give the sauce a super creamy texture. Next, this recipe is great prepped in advance. Roast those sweet potatoes, whisk together the sauce, and give it a good chill. Cold sweet potato salad is the best on-the-go lunch of dinner for busy days on the road or on the trail.

I hope this recipe inspires you guys to elevate you on-the-go lunches and pack in those healthy veggies!

sweet potato salad with greek yogurtIf you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

If you love this hearty salad you might also love my sweet potato + sun-dried tomato kale salad, autumn panzanella, late summer salad with tahini dressing, or my green goddess buddha bowls.

Late Summer Sweet Potato Salad
 
Prep time
Cook time
Total time
 
This chilled late summer sweet potato salad is everything you could want in a healthy version of “potato salad”. Creamy sauce, tons of herbs, and easy to prep for an on-the-go meal!
Author:
Recipe type: Salad, Side, Entrée
Cuisine: Gluten Free, Nut Free
Serves: 4 servings
Ingredients
For the Sweet Potatoes:
  • 1 large (or 2 small) sweet potatoes, cubed
  • 1 Tbsp. coconut oil, melted
  • ¾ tsp garlic powder
  • ½ tsp sea salt
For the Salad:
  • ⅓ cup plain greek yogurt (or sub plain, dairy-free yogurt for vegan option)
  • 1 Tbsp. lemon juice
  • 1 Tbsp. grainy dijon mustard
  • ½ tsp sea salt
  • pinch black pepper
  • ¾ cup edamame, shelled
  • ½ cup parsley, roughly chopped
  • ¼ cup green onion, thinly sliced
Instructions
  1. Preheat oven to 425°F.
  2. Spread chopped sweet potatoes across baking sheet. Drizzle with coconut oil and sprinkle with garlic powder and sea salt. Toss to coat.
  3. Bake sweet potatoes for 25-30 minutes or until fork-tender, tossing halfway though. Remove from oven and let cool.
  4. In a large bowl, whisk together the greek yogurt, lemon juice, mustard, salt, and pepper.
  5. To the bowl, add the edamame, parsley, green onion, and cooked sweet potatoes. Toss to coat.
  6. Cover and transfer bowl to refrigerator and chill for 1-2 hours before serving.
  7. Leftovers will keep refrigerated in airtight container for up to 3 days.
Notes
Nutrition information is a rough estimate of ¼ of the entire recipe.
Nutrition Information
Serving size: 1 serving of 4 Calories: 331 Fat: 7g Saturated fat: 3.4g Carbohydrates: 44.2g Sugar: 7.1g Sodium: 638mg Fiber: 7.1g Protein: 24.1g Cholesterol: 0mg

sweet potato salad no mayo

The Local Sprout

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