Sweet Potato Salad Dressing With Honey Mustard

Sweet Potato Salad
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  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 6 Portions (6 Servings)
Nutritional Guidelines (per serving)
114 Calories
1g Fat
25g Carbs
2g Protein
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Nutrition Facts
Servings: 6 Portions (6 Servings)
Amount per serving
Calories 114
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 214mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 13%
Protein 2g
Calcium 43mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This healthy sweet potato salad features a delicious low-fat honey mustard dressing and would make a great change of pace from more traditional potato salads. This recipe was adapted from one posted by Andrea Bell on the blog, Cooking Books.


  • 2 to 3 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/2 lbs.)
  • 1/4 cup vegetable broth
  • 2 tablespoons chopped parsley
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon capers
  • 2 teaspoon honey
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon olive oil

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Spread the sweet potato cubes out in a single layer on a baking sheet that's been sprayed lightly with vegetable oil. Bake the potatoes for 30 minutes, or until tender.

  3. Combine the broth, thyme, parsley, mustard, capers, honey, vinegar, olive oil and salt in a large bowl. Add in the warm sweet potatoes and toss to combine. Refrigerate for 1 hour before serving.