Spicy sweet potato salad pulls off the rare trick of being sweet, spicy, and savory all at once. Tender cubed sweet potato, juicy pineapple, and crisp celery are dressed in mustard-spiked Paleo mayo with jalapeño and red pepper flakes. A shower of toasted pecans on top adds the crunch that makes it.
Spicy Sweet Potato Salad
The flavors found in this Spicy Sweet Potato Salad are a magnificent harmony of sweet, spicy, and savory. There is room for so much versatility here, so let your creativity run wild! Experiment with additional spices like chipotle pepper, hot sauce, and more, and vary the veggies as well. Try adding some beets for color, or chopped asparagus for crunch!
Serves 8
1⁄4 cup (960 ml) Paleo Mayo (see Chapter 5)
1 tablespoon (15 ml) mustard
4 small sweet potatoes, cooked, peeled, and cubed
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) red pepper flakes
4 large celery stalks, sliced 1⁄4" thick
1 red bell pepper, diced
1 cup (240 ml) diced fresh pineapple
2 green onions, finely chopped
2 jalapeños, finely chopped
Salt and pepper, to taste
1⁄2 cup (480 ml) coarsely chopped pecans, toasted
2–3 tablespoons (45 ml) chopped fresh chives
- In a large bowl, mix Paleo Mayo and mustard. Add sweet potatoes, cumin, red pepper flakes, celery, red bell pepper, pineapple, green onions, and jalapeños, and toss gently.
- Season to taste with salt and pepper. Cover and refrigerate about 1 hour. Fold in pecans and sprinkle with chives.
Pro Tips
- Cook the sweet potatoes just until a knife slides through — overcooked cubes collapse when you toss the salad with the dressing.
- Toast the pecans in a dry pan until fragrant and add them only at the end, right before serving, so they stay crunchy.
- The hour in the fridge is essential: it lets the cumin and red pepper flakes bloom in the mayo and mellow into the potatoes.
- For extra color and sweetness, fold in roasted beets; chopped asparagus adds a springy crunch that plays well with the pineapple.
Frequently Asked Questions
Can I make spicy sweet potato salad ahead of time?
Yes — it actually improves after a night in the fridge. Hold back the pecans and chives and add them just before serving.
Does it taste better warm or cold?
Cold is the way to go — the flavors meld and the mayo dressing sets up nicely after about an hour of chilling.
How spicy is this salad?
Two jalapeños plus a teaspoon of red pepper flakes give it a noticeable but friendly warmth. Seed the jalapeños or halve the flakes to tone it down.
What can I substitute for the pineapple?
Diced mango keeps the sweet contrast paleo-friendly, or skip the fruit entirely and lean on the red bell pepper for sweetness.
Recipe Card
Ingredients
Method
- In a large bowl, mix Paleo Mayo and mustard.
- Add sweet potatoes, cumin, red pepper flakes, celery, red bell pepper, pineapple, green onions, and jalapeños, and toss gently.
- Season to taste with salt and pepper.
- Cover and refrigerate about 1 hour.
- Fold in pecans and sprinkle with chives.
