Best 4 Roasted Sweet Potato Mango Salad Recipes

Indulge in a vibrant and flavorful culinary journey with our roasted sweet potato and mango salad. This tantalizing dish combines the natural sweetness of roasted sweet potatoes and juicy mangoes with a medley of fresh and aromatic ingredients. The salad is further enhanced with a zesty lime dressing, creating a harmonious balance of sweet, tangy, and savory flavors.

Alongside the main salad recipe, we also offer a collection of equally enticing variations to cater to diverse tastes and preferences. For those seeking a touch of smokiness, our chipotle-lime dressing elevates the salad with a delightful smoky heat. If you prefer a creamy and tangy twist, our avocado-lime dressing seamlessly blends creamy avocado with zesty lime, adding a luscious richness to the salad.

Moreover, we provide a comprehensive guide to roasting sweet potatoes to perfection, ensuring they retain their natural sweetness and caramelized edges. With step-by-step instructions and helpful tips, you'll master the art of roasting sweet potatoes, making them an ideal addition to not only this salad but also countless other dishes.

Whether you're a seasoned culinary enthusiast or just starting your cooking adventure, this roasted sweet potato and mango salad, along with its accompanying recipes, promises an explosion of flavors and textures that will delight your palate.

Let's cook with our recipes!

ROASTED SWEET POTATO SALAD WITH WARM CHUTNEY DRESSING

Roasted Sweet Potato Salad with Warm Chutney Dressing image

A blend of traditional and fanciful holiday flavors, this side dish is really delicious, all my favorite holiday flavors. I invented this recipe to bring to my in-laws at Thanksgiving time because they needed a new way to serve sweet potatoes. No overly sweet marshmallows in this. We love it!

Provided by Food Network

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 17

Ingredients

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper
6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Steps:

Make the Salad: Preheat oven to 425 degrees F.
In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.
Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.
Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

TROPICAL SWEET POTATO SALAD

Tropical Sweet Potato Salad image

I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
1 medium mango, peeled and cut into 1/2-inch cubes
1 medium red onion, thinly sliced
Cooking spray
1-1/2 tablespoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Miracle Whip
1/4 cup plain Greek yogurt
2 tablespoons thawed pineapple juice concentrate
2 serrano peppers, seeded and finely chopped, veins removed
Thinly sliced serrano pepper, optional

Steps:

Preheat oven to 350°. Place sweet potatoes, mango and onion in a single layer in 2 foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl., Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

Nutrition Facts : Calories 240 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 317mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 7g fiber), Protein 4g protein.

AIP SWEET POTATO & MANGO SALAD RECIPE - (4.7/5)

AIP Sweet Potato & Mango Salad Recipe - (4.7/5) image

Provided by erinstargirl

Number Of Ingredients 15

Ingredients

Roasted Sweet Potatoes:
2 large organic sweet potatoes, chopped {about 2 1/2 lbs}
Sea salt
Fat of choice, melted
Salad:
2 organic mangos, peeled and chopped
1/4 cup diced organic red onion OR 1 organic shallot, diced
4 organic green onions, chopped
1 handful organic cilantro, chopped
Dressing:
1 lime, zested and juiced
1/2 tsp sea salt
1 1/2 TB EVOO or organic avocado oil
Garnish:
2 organic avocados, sliced

Steps:

Preheat oven to 400° and line a half sheet pan with parchment paper. Toss the sweet potato with melted fat and salt and arrange on prepared pan. Roast, flipping once, for about 30 minutes. Until the potatoes have some color and are fork tender. Meanwhile, mix the mangos, onions/shallot, green onions, and cilantro in a large salad bowl. In a small mason jar shake the lime zest, sea salt, and oil together. Once the sweet potatoes are ready, carefully toss them in along with the dressing. Serve with sliced avocado. This salad is delicious warm and even better served cold the next day.

ROASTED SWEET POTATO SALAD

Roasted Sweet Potato Salad image

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. -Fran Fehling, Staten Island, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 cups cubed peeled sweet potatoes
1 tablespoon olive oil
1/2 cup chopped walnuts, toasted
1/3 cup dried cherries, chopped
1/4 cup minced fresh parsley
2 tablespoons reduced-fat mayonnaise
4-1/2 teaspoons white vinegar
1 tablespoon honey
1/2 teaspoon grated lime zest
1/4 teaspoon salt

Steps:

Place potatoes in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 30-45 minutes or until tender. Cool to room temperature., In a large bowl, combine the walnuts, cherries, parsley and potatoes. In a small bowl, combine the mayonnaise, vinegar, honey, lime zest and salt. Pour over potato mixture and toss to coat. Serve warm or cold.

Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 189mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose firm and ripe sweet potatoes for roasting. Avoid any that are bruised or have soft spots.
Toss the sweet potato cubes with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
Roast the sweet potatoes at a high temperature (425°F) for 20-25 minutes, or until they are tender and slightly charred.
Allow the sweet potatoes to cool slightly before assembling the salad.
Use a variety of colors of mango in the salad for a more vibrant appearance.
If you don't have fresh mint, you can substitute another herb, such as cilantro or basil.
Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This roasted sweet potato and mango salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The sweet potatoes are roasted until they are tender and slightly charred, and the mango adds a sweet and tropical flavor. The salad is also packed with nutrients, including vitamins A and C, potassium, and fiber. So next time you're looking for a healthy and flavorful salad, give this roasted sweet potato and mango salad a try!