Rating: 5 stars
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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.


Credit: Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood

Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.