Roasted Hot Honey Sweet Potato Salad


This sweet potato salad makes a colorful, satisfying side dish. Seasoning the potatoes with smoked paprika creates a sweet and savory balance while the hot honey dressing adds a touch of tangy heat. Homemade pickled red onions, crunchy toasted pecans, and fresh parsley round the dish out. Leftover pickled onions can be used in tacos, sandwiches, or wraps.

Toasted Hot Honey Pecan Sweet Potato Salad
Photo: Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
Active Time:
30 mins
Total Time:
50 mins


  • 1 cup water

  • 2 tablespoons granulated sugar

  • ¾ cup, plus 2 tablespoons apple cider vinegar, divided

  • 2 ¼ teaspoons kosher salt, divided

  • 1 medium-size (about 8 ounces) red onion, sliced (about 1 1/2 cups)

  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch half-moons (6 cups)

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cumin

  • 4 tablespoons olive oil, divided

  • 3 tablespoons hot honey (such as Mike's Hot Honey)

  • 1 tablespoon whole-grain Dijon mustard

  • ¼ teaspoon black pepper

  • ½ cup chopped fresh flat-leaf parsley

  • ½ cup toasted pecan halves


  1. Preheat oven to 425°F. Stir together water, sugar, 3/4 cup of the vinegar, and 1 teaspoon of the salt in a small saucepan; bring to a boil over high. Reduce heat to medium-low; simmer, undisturbed, until sugar is dissolved, 2 to 3 minutes. Remove from heat. Place onion slices in a heatproof jar or bowl; carefully pour pickling mixture over onion, ensuring slices are fully submerged. Seal jar with lid, or cover bowl with plastic wrap; let stand at room temperature until ready to use.

  2. Toss together sweet potatoes, smoked paprika, cumin, 1 teaspoon of the salt, and 2 tablespoons of the oil in a large bowl until well combined. Arrange sweet potatoes in an even layer on a baking sheet. Roast in preheated oven until fork-tender, 20 to 25 minutes. Remove from oven, and set aside.

  3. Whisk together hot honey, mustard, pepper, and remaining 2 tablespoons vinegar, 1/4 teaspoon salt, and 2 tablespoons oil in a large bowl until smooth and combined. Drain pickled onion to measure 1/2 cup drained onion; reserve remaining pickled onion and pickling liquid in a sealed jar in refrigerator up to 1 month. Add sweet potatoes, parsley, and drained pickled onion to hot honey mixture in bowl; toss until evenly combined. Sprinkle salad with pecans, and serve.

Related Articles