Mexican Sweet Potato Salad

Prep Time
Cook Time
1d 35m
Ready In

Recipe: #37787

November 20, 2021

"Needs overnight for flavors to blend might be good on Thanksgiving day table"

Original is 6 servings


  • Serving Size: 1 (264.2 g)
  • Calories 280.1
  • Total Fat - 15.9 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 799.2 mg
  • Total Carbohydrate - 30.7 g
  • Dietary Fiber - 7.1 g
  • Sugars - 0.8 g
  • Protein - 6.9 g
  • Calcium - 78 mg
  • Iron - 7.7 mg
  • Vitamin C - 33.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees .

Step 2

Peel and cut potatoes into 1” pieces. Toss to coat with 2 tablespoon of olive oil and arrange in a single layer on two baking sheets.

Step 3

Roast for 35 minutes.

Step 4


Step 5

Mix 2 tablespoons oil, adobo pepper, vinegar, salt,drop of liquid smoke and pepper

Step 6

In the blender to make a dressing. Combine cranberries, pecans, chives and cooked sweet potatoes in a medium bowl

Step 7

Drizzle with dressing, cover and refrigerate overnight.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting sweet potatoes, make sure to choose ones that are firm, with no soft spots or bruises.
  • When purchasing pecans, look for ones that are fresh and have a sweet, nutty aroma.

  • Instead of balsamic vinegar, use apple cider vinegar. This substitution will add a slightly sweet and tangy flavor to the dressing.
  • Instead of pecans, use walnuts. Walnuts have a slightly more bitter and nutty flavor, which will add a unique depth of flavor to the salad.

Tropical Sweet Potato Salad Replace the cranberries with 1/3 cup of diced pineapple and replace the pecans with 1/2 cup of chopped macadamia nuts. Add 1 teaspoon of coconut extract to the dressing.

Grilled Mexican Street Corn - This dish is the perfect side to the Mexican Sweet Potato Salad. The sweetness of the corn pairs perfectly with the smoky chipotle pepper in the dressing. The addition of cotija cheese and chili powder gives it a zesty kick that complements the flavors in the salad.

Pico de Gallo: This fresh, tangy salsa is the perfect accompaniment to the Grilled Mexican Street Corn. The bright flavors of the tomatoes, onions, and cilantro will balance out the smokiness of the corn, while the jalapeno adds just the right amount of heat. Plus, it's a great way to add some extra color to the plate!


Q: How long should I refrigerate the Mexican Sweet Potato Salad?

A: Refrigerate the Mexican Sweet Potato Salad overnight for the flavors to blend. This will ensure the best flavor.

Q: What ingredients are needed for Mexican Sweet Potato Salad?

A: Mexican Sweet Potato Salad requires sweet potatoes, olive oil, red onion, garlic, chili powder, cumin, tomatoes, cilantro, lime juice, and salt.

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Fun facts:

Fun Fact 1: The sweet potato is native to Central and South America and was brought to Europe by Spanish explorers in the 16th century. It was then brought to the United States by African slaves.

Fun Fact 2: Sweet potatoes are a favorite of celebrity chef Bobby Flay, who often incorporates them into his dishes. He even has a recipe for a Mexican-inspired sweet potato salad that is similar to this one!