Smashed Sweet Potato Salad

Smashed Sweet Potato Salad

Crispy, smashed sweet potatoes get mixed with roasted sun-dried tomatoes, artichokes, and pesto to create a delightfully tasty (and healthy!) holiday side dish. Top with crispy sage and fresh green onions for another layer of flavor! Yum!

Jump To Recipe

Crispy, smashed sweet potatoes get mixed with roasted sun-dried tomatoes, artichokes, and pesto to create a delightfully tasty (and healthy!) holiday side dish. Top with crispy sage and fresh green onions for another layer of flavor! Yum!

WHY I MADE THIS SMASHED SWEET POTATO SALAD

In my opinion, you can’t have a true holiday dinner spread without potatoes! As I was thinking about my own ideal holiday side dish situation, mashed potatoes naturally came to mind. Now, I love mashed potatoes as much as the next person, but I 100% love them more when someone else makes them because I hate peeling potatoes. And, yes, you totally could just leave the skins on the potatoes for added texture, but there’s something about silky smooth mashed potatoes that’s just yummier to me.

And as much as I love mashed potatoes, sorry, but I’m not about to make them!

But I do love potato salad, and a crispy potato of any form. So it seemed like a good idea to mix those two together. I decided to go with sweet potatoes for this recipe because I love the color and nutrients that come from sweet potatoes. Plus, the subtle sweetness just pairs really well with the savory veggies in this recipe.

This recipe has: sweet potatoes, pesto, artichokes, sun dried tomatoes—yum, yum, and yum! If you like sweet potatoes and/or potato salad, then this recipe is perfect for you, too.

MY SMASHED SWEET POTATO SALAD RECIPE

The full recipe for my smashed sweet potato salad its below-–it’s super yummy! But here’s the gist of it:

• Preheat oven to 425 F. Grab a baking sheet and small baking dish.

• Place the cubed sweet potatoes on the baking sheet and season with salt and pepper.

• Mix the shallot, sun dried tomatoes, and marinated artichokes together in the small baking dish.

• Cook both for 20 minutes.

• Gently smash each of the sweet potato cubes on the baking sheet so they're flattened. Roast in the oven again for another 15 minutes.

• Meanwhile, mix the yogurt and pesto together on a serving plate.

• Remove the sweet potatoes and mixed veggies from the oven and allow them to cook slightly before adding them to the serving plate. Gently toss everything together so that the sweet potatoes and veggies are coated in the yogurt-pesto sauce.

SMASHED SWEET POTATO SALAD KEY INGREDIENTS

• sweet potatoes (duh)

• shallot

• sun dried tomatoes

• marinated artichokes

• greek yogurt

• pesto

HOW LONG DOES THIS TAKE TO MAKE?

Prep time + cook times means it takes about an hour to make this smashed sweet potato salad.

HOW TO STORE THIS SWEET POTATO SALAD?

This smashed sweet potato salad tastes best fresh. That’s because over time the yogurt and pesto coating will soften the sweet potatoes, taking away their crispiness. This sweet potato salad will still taste good after a day or two, but the texture won’t be the same.

I recommend serving this dish slightly warm or at room temperature. You can store leftovers in a covered baking dish for one to two days. Reheat leftovers gently in the microwave.

YOU MAY ALSO LIKE:

‍. . . . . . . . . . . . . . .

If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

Find even more of my homemade recipes on Instagram, TikTok, Pinterest, and YouTube.

‍. . . . . . . . . . . . . . .

Print

Smashed Sweet Potato Salad

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

Sweet Potato Salad

• 1 lb sweet potatoes, rinsed and cubed
• 1 shallot, sliced
• 1/2 c sun dried tomatoes, roughly chopped
• 1/2 c marinated artichokes, roughly chopped
• 2 tbsp olive oil, divided
• 2 tbsp greek yogurt
• 2 tbsp pesto
• 1/2 tsp salt
• 1/2 tsp pepper

Topping (Optional)

• 1/4 c olive oil
• 6-10 sage leaves
• Green onions, chopped

Instructions

Sweet Potato Salad

1. Preheat oven to 425 F. Grab a baking sheet and small baking dish. Line the baking sheet with parchment paper.
2. Place the cubed sweet potatoes on the baking sheet and drizzle with 2 tbsp of olive oil. Season with the salt and pepper.
3. Mix the shallot, sun dried tomatoes, and marinated artichokes together in the small baking dish. The oil from the sun dried tomatoes should keep the veggies from sticking to the dish.
4. Position the sweet potatoes on the bottom rack of the oven, and place the baking dish with the veggies on the top rack. Cook for 20 minutes.
5. Remove the sweet potatoes from the oven (keep the veggies in there).
6. Using the bottom of a mug or glass, gently smash each of the sweet potato cubes on the baking sheet so they're flattened. Spray the bottom of the mug with a bit of cooking spray or olive oil if they start to stick. Spread the smashed sweet potatoes into a single layer and roast in the oven again for another 15 minutes.
7. Meanwhile, mix the yogurt and pesto together on a serving plate.
8. Remove the sweet potatoes and mixed veggies from the oven and allow them to cook slightly before adding them to the serving plate. Gently toss everything together so that the sweet potatoes and veggies are coated in the yogurt-pesto sauce.
9. Best served immediately, or at room temperature. Enjoy!

Topping (Optional)

1. Heat the olive oil in a small pan over medium heat.
2. Once the oil is shimmering, turn off the heat and add the sage leaves.
3. Remove the pan from the heat and gently swirl it around to quickly cook the sage leaves. This should only take a minute.
4. Top the sweet potato salad with the crispy sage leaves and green onions.

Did you make this recipe?

Tag @saltnsprinkles on instagram and hashtag it #saltnsprinkles