Hawaiian Sweet Potato Salad
Transport your taste buds to the tropics with this vibrant Hawaiian Sweet Potato Salad—an irresistible fusion of sweet, tangy, and savory flavors. Roasted sweet potatoes take center stage with their caramelized edges, perfectly complemented by juicy pineapple chunks, crunchy red bell pepper, and the zing of fresh lime juice. A creamy dressing made from a blend of mayonnaise, Greek yogurt, honey, and spices ties every bite together with a luscious finish. Topped with optional fresh cilantro for a pop of herbal brightness, this chilled salad is as colorful as it is flavorful, making it a stunning addition to summer gatherings or backyard barbecues. Quick to prepare and loaded with wholesome ingredients, this unique twist on traditional potato salad is sure to become a family favorite. Perfect for anyone searching for a tropical side dish or Hawaiian-inspired recipes!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 medium red bell pepper
- 1 small red onion
- 2 stalks green onions
- 1 cup mayonnaise
- 0.5 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes. Cut them into bite-sized cubes, about 1-inch in size.
Spread the sweet potato cubes on a baking sheet lined with parchment paper. Drizzle with olive oil and season lightly with salt and pepper (not listed in ingredients). Toss to coat evenly.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Remove from the oven and let cool completely.
While the sweet potatoes are roasting, prepare the other ingredients. Dice the red bell pepper and small red onion into small pieces. Chop the green onions finely. If using fresh pineapple, cut it into bite-sized chunks.
In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, honey, lime juice, salt, and black pepper. Adjust seasoning to taste.
Once the sweet potatoes are completely cool, add them to the mixing bowl with the dressing. Gently fold in the red bell pepper, red onion, green onions, and pineapple chunks.
Transfer the salad to a serving dish and garnish with chopped fresh cilantro, if desired.
Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.8 g | 225% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 248 mg | 82% | |
| Sodium | 2075 mg | 90% | |
| Total Carbohydrate | 228.3 g | 83% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 78.4 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 985 mg | 21% | |
*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.
