Salad: United States – North Carolina – Sweet Potato Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 35 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil, divided
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1.5 g) freshly ground black pepper, divided
- 1/2 cup (60 g) pecans, roughly chopped and toasted
- 1/2 cup (60 g) dried cranberries
- 1/3 cup (50 g) red onion, finely chopped
- 2 stalks celery, thinly sliced (about 3 oz / 85 g)
- 2 scallions (green onions), thinly sliced (about 1 oz / 30 g)
- 4 cups (120 g) mixed salad greens or baby spinach
- 2 tbsp (8 g) chopped fresh parsley
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (42 g) honey
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) extra-virgin olive oil
- 2 tbsp (30 g) plain mayonnaise (optional, for slight creaminess)
- Pinch of ground cinnamon or smoked paprika (optional, about 1/8 tsp / 0.5 g)
- Optional protein: 4 slices bacon, cooked crisp and chopped, approx. 4 oz (115 g)

Instructions

Short Description:
A Southern-style sweet potato salad featuring roasted sweet potato cubes tossed with toasted pecans, dried cranberries, celery, and a bright honey-Dijon vinaigrette for a light, slightly sweet-sour side salad.

Regional Notes:
This North Carolina variation highlights locally grown sweet potatoes and pecans, and leans on a lighter vinaigrette rather than a heavy mayonnaise base common elsewhere in the South. Dried cranberries and toasted pecans add the sweet-tart and nutty contrasts often found in Appalachian and Coastal Plain preparations.

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.
2. Toss the cubed sweet potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.75 g) black pepper. Spread in a single layer on the prepared baking sheet.
3. Roast the sweet potatoes until tender and lightly caramelized, 25–30 minutes, turning once halfway through. Remove and let cool until warm or room temperature.
4. While potatoes roast, toast the pecans: spread on a small baking sheet and toast in the oven 5–7 minutes until fragrant (or toast in a dry skillet over medium heat 3–4 minutes); cool and roughly chop.
5. In a small bowl or jar, whisk together the apple cider vinegar, lemon juice, honey, Dijon mustard, remaining 1 tbsp (15 ml) olive oil, optional mayonnaise (if using), a pinch of cinnamon or smoked paprika (if using), and the remaining 1/4 tsp (0.75 g) black pepper and 1/2 tsp (2.5 g) kosher salt. Taste and adjust sweetness or acidity as desired.
6. In a large bowl, combine the roasted sweet potatoes, celery, red onion, scallions, dried cranberries, chopped pecans, and parsley. If using bacon, fold it in now.
7. Pour the dressing over the warm-to-room-temperature mixture and gently toss to coat, taking care not to break up the sweet potato cubes. Add the mixed greens or baby spinach and lightly toss once to combine (the greens will wilt slightly from the warm potatoes).
8. Taste and adjust salt and pepper. Let the salad sit 15–30 minutes to meld flavors, then serve at room temperature or chilled.
9. Leftovers: refrigerate in an airtight container up to 3 days; stir gently before serving.