Do you want a salad that really says “Fall?” A little more substantial, delicious warm, with some cooked vegetables as well as raw? This Mediterranean-inspired sweet potato salad delivers a riot of colors, flavors, and textures to wake your palate from its slumber. With tender sweet potato cubes, crunchy celery and peppers, tangy olives and capers, and a garlicky lemon dressing, this is sure to be your new Fall favorite.

How to Make Sweet Potato Salad

I cubed the sweet potato, leaving the skin on. If you don’t want the skin in your salad, go ahead and peel the sweet potato before cubing. Then, I steamed the cubes for about 10 minutes. The time will vary, depending on the size of your cubes. Pierce a few of the cubes with a paring knife to see if it’s all tender.

If you need a good steamer pan to use, check out this one.

I let the sweet potatoes cool. While they let off steam, I chop the rest of the veggies, and stir up the dressing. Fresh lemon juice and extra oilve oil are a perfectly tart, peppery balance for the sweet potatoes. Yes, I did put in a few more cloves of garlic than you might expect. Garlic is one of my favorite flavors, and hey, it’s good for you!

Stokes Purple Sweet Potatoes
Orange, White, and Purple Sweet Potatoes

No Mayo, Just Mediterranean Flavors

This is a salad I go to when I’m cooking for people who want to avoid potatoes, for any reason. Sweet potatoes have tons of fiber and healthful properties, so they pass muster with low-carb eaters. Skipping the usual mayonnaise dressing makes this even more plant-forward, with the light, lemony dressing allowing the sweetness of the potatoes to play off of the tangy olives and capers.

Ingredients for Sweet Potato Salad

White sweet potatoes are a variety of sweet potato that has a pale color, but it tastes much like orange sweet potatoes. I like to use white ones for this salad so that it resembles a regular potato salad, but once you bite into it, you get a creamy sweetness.

Artichoke hearts are a convenient canned ingredient, I always keep a can in the pantry.

Celery, Bell Pepper, Red Onion and Parsley are the fresh additions, all chopped into small pieces. Garlic cloves are minced for a kick of raw, peppery garlic flavor.

Kalamata Olives and Capers are convenient jarred addtions, and each adds a piquancy and some fermented umami flavors.

Sweet Potato and Artichoke Heart Salad

Keyword salads, sweet potatoes
Servings 4
Author Robin Asbell


  • 1 1/2 pound white sweet potatoes
  • 1 15 ounce can artichoke hearts drained
  • 4 ribs celery chopped
  • 1/2 cup parsley chopped
  • 1/4 cup red onion chopped
  • 1/2 large yellow bell pepper chopped
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons capers drained
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  • Cube the sweet potato, then steam until tender when pierced with a knife. Let cool completely.
  • Transfer to a large bowl and add the artichokes, celery, parsley, red onion, yellow pepper, olives and capers.
  • In a bowl, whisk the lemon, garlic, salt and pepper, and whisk in the olive oil.
  • Pour over the sweet potato mixture and toss gently to mix. Serve at room temperature, or chill. Keeps, tightly covered, in the refrigerator for up to 4 days.