This post was originally published in April 2015 and has been updated with fresh content, enhanced details, and new photographs to bring you an even better experience.

The Ultimate Spicy Sweet Potato Salad: A Zesty, Mayo-Free Summer Essential

Welcome to a culinary journey where classic comfort meets vibrant, modern flavors! Our Spicy Sweet Potato Salad is a delightful twist on a beloved side dish, offering a lighter, mayo-less alternative that’s simply perfect for warmer weather. Imagine the natural sweetness of roasted sweet potatoes, perfectly balanced with a tantalizing kick of jalapeño and the irresistible crunch of crispy bacon. This salad isn’t just a recipe; it’s an experience designed to tickle your taste buds and become a staple at all your summer gatherings.

Why a Mayo-Less Sweet Potato Salad? A Refreshing Twist

For many, potato salad and summer are an inseparable duo. The creamy, comforting classic holds a special place in our hearts, evoking memories of backyard barbecues and family picnics. While the traditional mayo-based recipe remains a cherished favorite, there’s a growing appreciation for lighter, fresher alternatives, especially when the temperatures soar. That’s where this Spicy Sweet Potato Salad shines.

Opting for a mayo-free dressing not only makes this salad incredibly refreshing but also opens it up to a wider audience, including those with dairy or egg sensitivities. Instead of a heavy, rich creaminess, you get a bright, tangy, and subtly sweet dressing that truly allows the natural flavors of the ingredients to sing. It’s a fantastic way to offer variety at your table, ensuring there’s a delicious option for everyone.

From Classic Comfort to Contemporary Crave: The Inspiration Behind This Recipe

Growing up, my summer meals were often graced by the classic potato salad. It was a staple featuring tender red potatoes, hard-boiled eggs, crisp celery, and pungent red onion, all bound together in a creamy dressing of mayonnaise, mustard, a touch of white vinegar, and plenty of salt and pepper. This beloved recipe was a constant presence at all our festive summer gatherings, a truly comforting taste of home.

While I still find myself preparing that nostalgic classic several times each summer, I also love to explore new flavors and offer diverse choices. This desire for something fresh and exciting led me to reconsider the humble potato salad. The idea of using sweet potatoes immediately came to mind – their inherent sweetness and vibrant color offer a wonderful foundation for something truly unique. But then came the delicious dilemma: should it be entirely sweet, or should it embrace a spicy kick?

The answer, of course, was both! Combining sweet and spicy elements creates a dynamic flavor profile that is truly irresistible. This Spicy Sweet Potato Salad first graced the pages of The Beach House Kitchen way back in 2015, and it quickly became a fan favorite. So many of you have tried it and raved about its unique and utterly delicious departure from the traditional. Its enduring popularity convinced me it was high time for a refresh, complete with updated photos and refined notes to inspire a new wave of culinary adventurers.

Unpacking the Flavor Profile: A Harmony of Sweet, Spicy, and Savory

What makes this particular sweet potato salad so captivating? It’s the thoughtful combination of ingredients, each playing a crucial role in creating a symphony of flavors and textures:

• Sweet Potatoes: The star of the show! When roasted, their natural sugars caramelize, intensifying their sweetness and creating tender, slightly crispy edges. They provide a robust, earthy base and a beautiful orange hue to the salad. Beyond their delicious taste, sweet potatoes are packed with vitamins, fiber, and antioxidants, making this salad as nourishing as it is enjoyable.
• Bacon: The savory counterpoint. Crispy bacon bits add an essential smoky depth and a delightful textural contrast to the soft sweet potatoes. The salty crunch is absolutely addictive and ties all the flavors together.
• Red Onion: A touch of sharpness. Roughly chopped red onion provides a mild, pungent bite that cuts through the sweetness and richness, adding a fresh aromatic element.
• Yellow Pepper: A pop of color and subtle sweetness. Finely chopped yellow bell pepper contributes a crisp texture and a gentle, sweet flavor that complements the other ingredients without overpowering them.
• Jalapeños: The adventurous kick! This is where the “spicy” in “Spicy Sweet Potato Salad” truly comes alive. We use both finely chopped jalapeños – one with seeds and ribs for a bolder heat, and one seeded for a milder warmth. This careful balance allows you to enjoy the unique, fresh spice of the pepper without overwhelming your palate.
• Apricot Preserves: The secret to its sweet glaze. Apricot preserves melt down to form a luscious, fruity, and sweet coating that adheres beautifully to the sweet potatoes and vegetables. It’s a sophisticated sweetness that pairs exceptionally well with the jalapeño.
• Apple Cider Vinegar: The bright tang. Just a couple of tablespoons of apple cider vinegar introduce a much-needed acidity that brightens the entire salad, preventing it from becoming overly sweet and ensuring a balanced, lively flavor profile.
• Scallions (Garnish): A final flourish of freshness. Sliced scallions add a mild oniony zest and a vibrant green color, providing a fresh finish to each bite.

Perfect for Any Occasion: The Versatility of This Salad

This mayo-free sweet potato salad isn’t just delicious; it’s incredibly versatile. It’s an ideal side dish for almost any meal or gathering, especially during the warmer months:

• Summer Barbecues: A fantastic alternative to traditional potato salad, offering a fresh and exciting flavor that pairs wonderfully with grilled meats like chicken, pork, or even burgers.
• Picnics & Potlucks: Since it’s mayo-less, it travels incredibly well and can be served at room temperature, making it a perfect choice for outdoor events where refrigeration might be limited.
• Weeknight Side Dish: Easy to make ahead, it’s a convenient and nutritious side that complements simple weeknight dinners.
• Holiday Gatherings: Don’t limit it to summer! This vibrant salad can also be a unique and colorful addition to your Thanksgiving or Christmas spread, offering a lighter option amidst heavier holiday fare.

Expert Tips for Sweet Potato Salad Success

To ensure your spicy sweet potato salad turns out perfectly every time, keep these cook’s notes in mind:

• Choosing and Cutting Sweet Potatoes: Look for firm, blemish-free sweet potatoes. Cutting them into uniform 1-inch cubes ensures they cook evenly. Varieties like Garnet or Jewel sweet potatoes are excellent choices for their vibrant color and sweet flavor.
• Don’t Crowd the Baking Sheet: This is crucial for proper roasting. If your sweet potato cubes are too close together, they will steam instead of roast, resulting in soggy potatoes rather than beautifully caramelized ones. Use two large baking sheets if necessary, spreading the potatoes in a single, even layer. Tossing them halfway through also helps with even cooking and browning.
• Controlling the Heat of Jalapeños: The recipe calls for two larger jalapeños. To achieve a balanced sweet and spicy flavor, I recommend chopping one jalapeño with its seeds and ribs intact (where most of the heat resides) and removing the seeds from the other. If you prefer a milder salad, remove seeds from both. For serious heat seekers, feel free to leave the seeds and ribs in both jalapeños, or even add an extra one!
• Crispy Bacon is Key: Ensure your bacon is cooked to a perfect crisp before adding the other ingredients to the skillet. This provides the best texture and flavor contrast in the final salad. Drain off most of the rendered fat, but a little bit left in the pan will add extra flavor to your sautéed vegetables.
• Cooling the Sweet Potatoes: Allow the roasted sweet potatoes to cool to room temperature on the baking sheets. This prevents them from becoming mushy when mixed with the dressing and allows their flavors to settle. You can also refrigerate them slightly if you prefer a colder salad.
• Make Ahead: This salad is fantastic when made a few hours in advance, as it allows the flavors to meld beautifully. Store it covered in the refrigerator. It can be served cold or at room temperature, making it incredibly convenient.

Spicy Sweet Potato Salad Recipe

Get ready to create a truly memorable side dish that will impress your family and friends!

Spicy Sweet Potato Salad

Author: MaryAnn Dwyer

Servings: 8 servings

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 30 mins

Ingredients

• 4 lb. sweet potatoes, peeled and cut into 1-inch cubes
• 2 Tbsp. olive oil
• 1 tsp. kosher salt
• 1/2 tsp. ground pepper
• 8 strips bacon
• 1 cup red onion, roughly chopped
• 1/4 cup yellow pepper, finely chopped
• 2 jalapeños, one sliced and finely chopped with seeds, one seeded and finely chopped
• 1/2 cup apricot preserves
• 2 Tbsp. apple cider vinegar

Garnish:

• 4 Tbsp. scallions, sliced
• 2 jalapeños, sliced

Instructions

1. Preheat oven to 450 degrees F (230 degrees C). Line 2 large baking sheets with parchment paper. In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper until evenly coated. Spread the sweet potatoes on the prepared baking sheets in a single, even layer, ensuring they are not crowded. Cook for 20-25 minutes, or until potatoes are fork-tender and slightly caramelized, tossing the potatoes and rotating the trays after 10 minutes. Remove from oven when done and cool on trays to room temperature.
2. While the sweet potatoes are cooling, cook the bacon. Sauté bacon in a large skillet over medium heat until crisp. Drain most of the fat, leaving about a tablespoon in the skillet. Keep the cooked bacon in the skillet. Add the chopped red onion, yellow pepper, and prepared jalapeños to the skillet and cook for 5 minutes, stirring occasionally, until soft and lightly golden brown.
3. Whisk in the apricot preserves and apple cider vinegar into the skillet with the vegetables. Bring to a gentle simmer and cook for 2-3 minutes, stirring, until the mixture is smooth and slightly thickened, forming a flavorful glaze. Remove the skillet from the heat.
4. In a large bowl, combine the cooled sweet potatoes with the warm bacon mixture, tossing gently to ensure everything is well combined and coated. Transfer the salad to a serving dish.
5. Before serving, top the salad with sliced scallions and additional sliced jalapeños for garnish, if desired. This salad can be served cold or at room temperature for optimal flavor.

Keyword: Sweet potatoes, salad, apricot jam, jalapenos, mayo-less salad, summer side dish

Cuisine: American

Course: Salad, Side Dish

This Spicy Sweet Potato Salad is more than just a side; it’s a celebration of bold flavors and fresh ingredients, perfectly suited for any gathering. Its sweet and spicy kick, combined with a lighter, mayo-free dressing, makes it an unforgettable dish that will have everyone asking for the recipe. Enjoy every flavorful bite!