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Warm Sweet Potato Salad

Prep Time 5 mins
Cook Time 30 mins


  • 3 large sweet potatoes peeled and cubed (about 2 lbs)
  • 1 small red onion thinly sliced
  • 2 tbsp extra-virgin olive oil
  • ½ c dried cranberries
  • ½ c crumbled feta optional
  • ¼ c freshly chopped parsley optional
  • Kosher salt and fresh ground black pepper to taste


  • Preheat oven to 400°.
  • On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper.
  • Distribute sweet potatoes evenly on a baking sheet in a single layer.
  • Bake until tender, about 20 minutes.
  • Let cool for 10 minutes then transfer to a large bowl.
  • Meanwhile, make the dressing: In a small bowl, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper.
  • Toss sweet potatoes with dressing, cranberries, feta, and parsley.


Tip: Serve warm, at room temperature, or cool.