The Washington Post

Sweet Potato Salsa Salad

Sweet Potato Salsa Salad 6.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Weeknight Vegetarian Jun 26, 2022

This bounteous, hearty salad and its sweet, spicy, fresh flavors are just what you want for an outdoor party, picnic or barbecue — or any summer dinner. Sweet potatoes, avocados, black beans and corn are the backdrop to a crunchy fresh salsa. For the most efficient use of your time, get the sweet potatoes roasting before proceeding with the rest of your ingredient prep.

Active time: 25 mins; Total time: 40 mins

Storage Notes: Refrigerate for up to 3 days, preferably keeping the sweet potato mixture and the salsa separate.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 12 cups

  • 3 sweet potatoes (1 1/2 pounds total), scrubbed and cut into 3/4-inch chunks
  • 3 cloves garlic, unpeeled
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon smoked paprika
  • 1 teaspoon fine salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, divided, plus more to taste
  • 1 ripe avocado, peeled, pitted and cubed
  • 1 medium red onion (8 ounces), finely chopped
  • 1 jalapeño pepper, stemmed and thinly sliced (with seeds)
  • 1 cup lightly packed fresh cilantro leaves and tender stems, chopped, plus whole leaves for garnish
  • 2 teaspoons finely grated lime zest
  • 1/4 cup fresh lime juice (from 2 to 3 limes)
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cups fresh or frozen corn kernels
  • One (14-ounce) can no-salt-added black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
  • 2 red bell peppers, stemmed, cored and chopped
  • 1/2 cup toasted pumpkin seeds


Position a rack in the middle of the oven and preheat to 350 degrees.

In a large roasting pan, toss together the sweet potatoes, garlic, 2 tablespoons of olive oil, smoked paprika, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Roast for 30 to 40 minutes, or until the sweet potatoes and garlic are very soft. Let cool slightly or completely in the pan.

Meanwhile, in a medium bowl, toss together the avocado, onion, jalapeño, cilantro, lime zest and juice, 2 tablespoons of olive oil, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper until combined.

When the sweet potato mixture has cooled, pick out the garlic cloves, slip off their peels, chop them, add them to the avocado salsa and toss to combine.

To the roasting pan with the sweet potatoes, add the tomatoes, corn, beans and bell peppers, and toss to combine. Drizzle with the remaining 2 tablespoons of olive oil. Taste, and season with more salt and pepper, as needed.

Pile the sweet potato mixture on a large platter. Top with the salsa, pumpkin seeds and cilantro leaves, and serve.

Recipe Source

Adapted from “Bosh! On a Budget,” by Henry Firth and Ian Theasby (HQ, 2022).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (1 1/2 cups), based on 8: 303

% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 416mg 17%

Total Carbohydrates: 38g 13%

Dietary Fiber: 9g 36%

Sugar: 7g

Protein: 7g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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