Mexican sweet potato salad
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5 from 1 vote

Mexican Sweet Potato Salad

Prep Time9 mins
Cook Time21 mins
Total Time30 mins
Course: Salads
Cuisine: Mexican
Keyword: Dishes with sweet potatoes, How to make sweet potato salad
Servings: 4 servings
Author: Silvia


  • 2 big or 4 small sweet potatoes chopped in 1/2 inch squares
  • 1 teaspoon salt divided
  • 1 tablespoon olive oil
  • Freshly ground pepper to taste
  • 2 Roma tomatoes
  • 12-15 fresh cilantro sprigs
  • 1 jalapeño pepper optional
  • 2 tablespoons chopped white onion
  • Juice of one lemon
  • 1 15 oz can black beans, drained and rinsed
  • 1/2 cup frozen corn niblets


  • Baking sheet
  • Chopping board
  • Medium salad bowl or glass bowl
  • Knife


  • Pre-heat oven to 425 degrees F.
  • Mix together sweet potatoes, 1/2 teaspoon salt and oil until fully coated. Bake for 15-20 minutes until cooked, but firm.
  • While sweet potatoes are in the oven. Chop tomatoes, cilantro sprigs and jalapeño pepper.
  • Cover corn with water and cook (defrost) for about 1 minute in the microwave. If you prefer you can do this in a pot on the stove. Drain.
  • Add corn, white onion, black beans and lemon juice to the tomato mixture. Mix well, add 1/2 teaspoon salt and pepper to taste.
  • Take sweet potatoes out of the oven, let them cool down for 10 minutes. Carefully combine sweet potatoes with salsa and beans.
  • You can either serve it warm, or put in the fridge for a cold salad later. I prefer it cold myself, but both ways are delicious.