There’s just something about roasted sweet potatoes that screams cozy and satisfying. Now picture them dressed up in a smoky, creamy dressing, tossed with fresh herbs, and topped with golden, crunchy spiced nuts. That’s what this Smoky Sweet Potato Salad with Spiced Nuts is all about—a blend of soft, crispy, smoky, and tangy in every bite. It’s the kind of dish that turns simple ingredients into something incredibly flavorful and memorable.

I first stumbled upon this combo while trying to create a hearty salad that could stand alone or complement a main dish. Something that wasn’t your average leafy green salad, but still felt wholesome and vibrant. This one nailed it. The sweetness of the potatoes balances beautifully with the smokiness of the paprika in the dressing, and the crunch of the spiced nuts brings a satisfying texture contrast. Every forkful is full of depth, and it’s surprisingly easy to throw together.

This salad has become one of my go-to sides for everything from weekday lunches to big family dinners and festive gatherings. It works just as well alongside grilled chicken or fish as it does on its own with a slice of crusty bread. And the best part? It tastes even better the next day, making it perfect for meal prep or leftovers. Whether you’re trying to eat more veggies, looking for a crowd-pleasing dish, or just want something delicious and different, this smoky sweet potato salad is about to become a staple in your kitchen.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this salad, but here are a few that stand out the most:

Simple and straightforward: You don’t need any complicated techniques or fancy ingredients. Boil the sweet potatoes, roast the nuts, whisk the dressing, and mix it all together. That’s it.

Flavor-packed: The combination of sweet roasted potatoes, creamy smoky dressing, fresh herbs, and spiced nuts is bold and balanced. Every bite delivers richness, crunch, and tang.

Versatile and crowd-pleasing: This dish can easily steal the spotlight on a holiday table, but it’s also great for everyday meals. You can serve it warm, at room temperature, or cold—whatever suits the moment.

Make-ahead friendly: The flavors deepen as it sits, so it’s perfect for prepping a day in advance. Just add the nuts at the last minute for that fresh crunch.

Naturally gluten-free and customizable: It’s naturally gluten-free, and with a few tweaks, you can make it dairy-free or vegan too.

If you’ve ever found yourself wanting more from a vegetable-based salad, this one delivers on every level. It’s satisfying, nourishing, and layered with flavor and texture in the best possible way.

Health Benefits

Sweet potatoes are the heart of this dish, and they bring a lot more than just flavor. They’re rich in fiber, vitamins A and C, potassium, and antioxidants. These nutrients support your immune system, promote eye health, and help regulate blood sugar.

The mixed nuts add a healthy dose of plant-based protein, heart-friendly fats, and key minerals like magnesium and zinc. While the dressing does include mayonnaise, it’s balanced with Greek yogurt, which adds probiotics and a bit of protein.

Fresh herbs like dill and chives not only brighten the dish but also offer antimicrobial and anti-inflammatory benefits. And the use of smoked paprika, coriander, and cumin provides a powerful punch of flavor without adding extra calories.

In short, this salad is nourishing and satisfying—a smart way to sneak in extra veggies and nutrients without compromising on taste or comfort.

Preparation Time, Servings, and Nutritional Information

Total Time: 30–35 minutes
Servings: 6 side servings
Calories per serving: 340
Protein: 6g
Carbohydrates: 28g
Fat: 23g
Fiber: 5g

Ingredients List

For the Salad

1.5 kg small sweet potatoes, peeled and halved lengthways
1½ cups mixed nuts (such as almonds, macadamias, pistachios)
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh rosemary
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped chives
2 teaspoons chopped fresh dill
1 small eschalot, finely chopped

For the Smoky Creamy Dressing

¾ cup whole-egg mayonnaise
⅓ cup Greek-style yogurt
1½ teaspoons smoked paprika
3 teaspoons red wine vinegar (or use white wine vinegar as a halal-friendly alternative)
3 teaspoons chopped fresh dill

Step-By-Step Cooking Instructions

Step 1: Cook the Sweet Potatoes

Start by placing your peeled and halved sweet potatoes into a large pot of boiling salted water. Boil for about 10 to 12 minutes or until they’re fork-tender. You want them soft but not falling apart.

Once cooked, drain them and let them cool to room temperature. You can speed this up by spreading them out on a tray or plate.

Step 2: Roast the Spiced Nuts

While the sweet potatoes are cooling, preheat your oven to 200°C (390°F). In a bowl, toss the mixed nuts with the olive oil, chopped rosemary, ground cumin, ground coriander, and a pinch of salt.

Spread the seasoned nuts onto a baking tray lined with parchment paper. Roast for 6 to 8 minutes, or until fragrant and golden. Keep a close eye—nuts can go from perfect to burnt quickly.

Once roasted, set them aside to cool. The spices will cling to the nuts beautifully, creating a flavorful crunch.

Step 3: Prepare the Dressing

In a medium bowl, whisk together the mayonnaise, Greek yogurt, smoked paprika, vinegar, and chopped dill. Whisk until the dressing is smooth and creamy. Give it a taste—feel free to adjust the paprika or vinegar if you like a smokier or tangier flavor.

Step 4: Assemble the Salad

Cut the cooled sweet potatoes into bite-sized pieces and place them in a large mixing bowl. Pour the dressing over the top and gently toss to coat.

Transfer the dressed sweet potatoes to a serving platter or bowl. Sprinkle over the roasted spiced nuts, chopped chives, chopped dill, and finely chopped eschalot.

And just like that, your smoky sweet potato salad is ready to go.

How to Serve

Serve warm or chilled as a side dish to grilled chicken, beef, or fish.
Pile it on a bed of leafy greens for a heartier salad meal.
Add a poached egg on top for a protein-rich brunch option.
Spoon it into wraps or pita pockets for an easy vegetarian lunch.

Pairing Suggestions

This smoky sweet potato salad pairs beautifully with a range of dishes:

Grilled halal chicken or lamb skewers
Roasted vegetables like cauliflower or broccoli
Herbed couscous or quinoa for a grainy complement
Flatbread or crusty sourdough bread to scoop up the creamy dressing
For a refreshing beverage, try a cucumber mint lemonade or sparkling apple cider

Storage, Freezing & Reheating Instructions

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep the nuts separate and add them just before serving to maintain their crunch.

Freezing: This dish is not ideal for freezing as the sweet potatoes and dressing may become watery when thawed. However, the spiced nuts can be frozen separately in an airtight bag for up to 3 months.

Reheating: If you prefer the salad warm, reheat the sweet potatoes gently in the microwave or oven, then toss with fresh dressing and herbs just before serving.

Common Mistakes to Avoid

Overcooking the sweet potatoes: They should be tender but not mushy. Overcooked sweet potatoes can fall apart in the salad.
Skipping the herb mix: The chives and dill add essential freshness. Don’t leave them out.
Not seasoning the nuts enough: Underseasoned nuts will make the salad feel flat. Be generous with the spices.
Using watery yogurt: If your yogurt is too runny, the dressing may become thin. Use thick Greek-style yogurt for best results.
Tossing the nuts too early: They’ll lose their crunch if they sit in the dressing too long. Add them right before serving.

Pro Tips

Use uniform-sized sweet potatoes: This helps ensure even cooking.
Make the dressing ahead of time: It tastes even better after sitting for a bit, allowing the flavors to meld.
Toast extra nuts: They’re perfect for snacking or using on other salads later in the week.
Add crunch with raw veggies: A few thinly sliced radishes or cucumber ribbons can bring a nice pop of freshness.
Customize the spice level: Add a pinch of chili flakes to the nuts if you like a bit of heat.

Frequently Asked Questions (FAQs)

Can I use canned sweet potatoes?
Fresh is best for texture and flavor, but in a pinch, canned sweet potatoes can work. Just be sure to drain and dry them well before using.

Is there a dairy-free option?
Yes! Replace the Greek yogurt with a dairy-free alternative like coconut yogurt and use a vegan mayonnaise.

What can I use instead of smoked paprika?
If you can’t find smoked paprika, try a mix of regular paprika and a tiny pinch of ground chipotle or liquid smoke for that same smoky effect.

Can I prep this salad in advance?
Absolutely. Make everything ahead and store separately. Toss the salad just before serving for the best texture.

What are eschalots?
Eschalots are a type of small, mild onion. If you can’t find them, use finely chopped red onion or shallots instead.

Is this salad suitable for vegetarians?
Yes, it’s completely vegetarian-friendly and can be adapted for vegan diets.

Can I add protein to make it a full meal?
Definitely. Add grilled chicken, chickpeas, or hard-boiled eggs to turn it into a filling main dish.

Can I use other nuts?
Of course. Cashews, pecans, or walnuts would all work beautifully.

What’s the best way to keep herbs fresh in the fridge?
Wrap them in a damp paper towel and store them in a sealed container or zip-top bag. This keeps them vibrant longer.

How long does it last in the fridge?
Up to 3 days, but it’s best within the first 24 hours if you want maximum crunch from the nuts.

Conclusion & Call to Action

If you’ve been craving a salad that breaks all the boring salad stereotypes, this smoky sweet potato salad is the one to try. It’s creamy, crunchy, and packed with warm spices and vibrant herbs—all layered over sweet, tender potatoes. Whether you’re making it for your weekly meal prep, bringing it to a potluck, or serving it as a side for a special dinner, this dish delivers comfort and bold flavor every time.

I’d love to hear how your version turns out! If you make this recipe, don’t forget to leave a comment below or tag me with your creations online. Let’s make sweet potatoes the star of your next meal.