Print

Roasted Sweet Potato Salad with Maple-Tahini Dressing and Pecans

Close-up of cubed sweet potato salad tossed in creamy dressing, topped with pecans, dried cranberries, and seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a flavorful, colorful roasted sweet potato salad perfect for a healthy side dish, meal prep, or a potluck addition. It balances the sweetness of caramelized potatoes with crunchy pecans and a creamy maple-tahini dressing.

Ingredients

Scale
  • 3 large sweet potatoes, peeled and cubed (about 1 inch)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecans, roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled feta cheese (optional)
  • For the Maple-Tahini Dressing:
  • 1/4 cup tahini
  • 3 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2–4 tablespoons warm water (to thin)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with olive oil, salt, and pepper on the prepared baking sheet. Spread them into a single layer.
  3. Roast for 20 to 25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized. Remove from the oven and let cool slightly.
  4. While the potatoes roast, toast the pecans. Place the chopped pecans in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Remove from heat.
  5. Prepare the dressing: In a small bowl, whisk together the tahini, maple syrup, lemon juice, and apple cider vinegar. Add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Add a pinch of salt.
  6. In a large bowl, combine the slightly cooled roasted sweet potatoes, toasted pecans, and dried cranberries.
  7. Pour the maple-tahini dressing over the salad ingredients and gently toss to coat everything evenly.
  8. If using, sprinkle the feta cheese over the top before serving.

Notes

  • For meal prep, store the dressing separately and toss just before eating to keep the ingredients fresh.
  • You can substitute walnuts for pecans if you prefer.
  • If you skip the feta, this salad remains suitable for a vegan diet.

Nutrition

Find it online: https://completelyyummy.com/sweet-potato-salad/