Dairy-Free Sweet Potato Salad
This Dairy-Free Sweet Potato Salad is a wholesome, flavor-packed dish that's perfect for any occasion. Featuring tender, roasted sweet potatoes tossed with crisp celery, red onion, and a creamy, tangy dressing made with dairy-free mayonnaise, Dijon mustard, and a touch of maple syrup, this salad strikes the perfect balance between sweet and savory. With a sprinkle of fresh parsley and a hint of paprika for added depth, it’s a vibrant and allergy-friendly alternative to traditional potato salads. Ready in just 40 minutes, this recipe can be served warm or chilled, making it a versatile option for potlucks, barbecues, or as a hearty side dish for weeknight dinners. Plus, it’s gluten-free, vegetarian, and loaded with bold flavors to please every palate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium (about 2 pounds) sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium celery stalks
- 0.5 medium red onion
- 2 tablespoons (chopped) fresh parsley
- 0.5 cup dairy-free mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the sweet potatoes and cut them into 1-inch cubes. Place them on the prepared baking sheet.
Drizzle the sweet potato cubes with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping them halfway through, until they are tender and slightly caramelized. Remove from the oven and let them cool completely.
While the sweet potatoes are roasting, finely dice the celery and red onion. Set them aside.
In a small bowl, prepare the dressing by whisking together the dairy-free mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, and paprika.
Once the sweet potatoes have cooled, place them in a large mixing bowl. Add the diced celery, red onion, and chopped fresh parsley.
Pour the dressing over the sweet potato mixture and gently toss until all the ingredients are well coated.
Taste and adjust seasoning with more salt or pepper, if needed.
Serve immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
4231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 751.1 g | 273% | |
| Dietary Fiber | 112.0 g | 400% | |
| Total Sugars | 172.5 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1153 mg | 89% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
