Dinner

Sweet Potato Salad with Sherry Vinegar, Honey, and Fresh Herbs Recipe

Name: Sweet Potato Salad with Sherry Vinegar, Honey, and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1.2kg sweet potatoes, peeled and cut into biggish chunks; 1 tbsp olive oil; 2 shallots (or half a small red onion), finely chopped; 4 spring onions, finely sliced; Small bunch chives, snipped into quarters or use mini ones; 5 tbsp sherry vinegar; 2 tbsp extra-virgin olive oil; 2 tbsp honey; Crumbled feta; Toasted pine nuts

ByEthan Lark January 23, 2026January 23, 2026

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Introduction

This sweet potato salad is a vibrant, flavorful dish that’s perfect as a side or a light meal. Roasted sweet potatoes tossed in a tangy honey-sherry vinegar dressing create a deliciously balanced combination. Fresh herbs add brightness, making it a refreshing addition to any table.

The image shows a white oval plate with a blue leaf pattern around the edge, filled with golden-brown chunks of cooked sweet potatoes. On top and mixed in, there are small pieces of white onion and green peas, adding fresh green and white colors. The plate rests on a folded blue napkin with yellow dots, placed on a white marbled surface. A silver spoon lies on the plate’s edge ready to serve. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2kg sweet potatoes, peeled and cut into biggish chunks
1 tbsp olive oil
2 shallots (or half a small red onion), finely chopped
4 spring onions, finely sliced
Small bunch chives, snipped into quarters or use mini ones
5 tbsp sherry vinegar
2 tbsp extra-virgin olive oil
2 tbsp honey

Instructions

Step 1: Heat the oven to 200°C (180°C fan/gas mark 6). Toss the sweet potato chunks with 1 tbsp olive oil and seasoning to taste. Spread them out evenly on a baking parchment-lined baking sheet.
Step 2: Roast the sweet potatoes for 30 to 35 minutes until they are tender and golden. Remove from the oven and let them cool to room temperature.
Step 3: Meanwhile, whisk together the finely chopped shallots, spring onions, chives, 5 tbsp sherry vinegar, 2 tbsp extra-virgin olive oil, 2 tbsp honey, and a little seasoning to make the dressing.
Step 4: Gently toss the cooled sweet potato chunks with the dressing using your hands to avoid breaking them up. Serve at room temperature.

Tips & Variations

For an extra burst of flavor, scatter the salad with crumbled feta or toasted pine nuts just before serving.

Storage

Store the sweet potato salad in an airtight container in the refrigerator for up to 2 days. It’s best served at room temperature, so allow it to come out of the fridge for about 20 minutes before serving. Avoid reheating to maintain the fresh textures.

How to Serve

The image shows a white oval plate with blue leaf patterns along the edge, filled with roasted orange sweet potato chunks that have a slightly crispy outside. The sweet potatoes are sprinkled with finely chopped white onions and small green peas, adding a fresh look and texture contrast. A silver spoon rests on the plate's right side, partially under the sweet potatoes. The plate is placed on a folded light blue cloth with yellow and blue designs, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can roast the sweet potatoes and prepare the dressing in advance. Keep them separate until just before serving to prevent the potatoes from becoming too soft.

What can I use if I don’t have sherry vinegar?

You can substitute sherry vinegar with apple cider vinegar or white wine vinegar for a similar tangy flavor.