Cajun Sweet Potato Salad

Chef Deborah VanTrece View Bio


  • 5 Cups cubed and roasted sweet potatoes
  • ¾ Cup chopped celery
  • ½ Cup chopped red peppers
  • ¼ Cup chopped green onions
  • ¼ Cup chopped red onions
  • ½ Cup sweet pickle relish
  • 1 Each minced and seeded fresh jalapeno
  • 1 Teaspoon creole seasoning
  • 1 Teaspoon onion powder
  • 1 Teaspoon blackening seasoning
  • ¾ Cup local honey
  • 3 Tablespoons yellow mustard
  • ¼ Cup apple cider vinegar
  • Salt & pepper


  1. In a large bowl, combine sweet potatoes, celery, red peppers, green onions, red onions, pickle relish and jalapeno.
  2. In a small bowl combine all seasonings, honey, mustard and apple cider vinegar. Whisk together until blended.
  3. Pour dressing over sweet potato mixture and toss. Add salt and pepper to taste.

Serve chilled or at room temperature.

For an added treat add crumbled bacon!

Did you know?

Sweet potatoes are harvested 90 days after planting.

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