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Sweet Potato and Carrot Salad

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  • Prep 15 min
  • Total 60 min
  • Servings 8
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This sweet and tangy salad is perfect for your next summer barbecue.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 2 lbs sweet potatoes, peeled and cut into 1-inch chunks
  • Salt and pepper
  • 1/2 lb carrots, peeled and cut into 1 inch chunks
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/4 cup pineapple juice
  • 1 tbsp honey
  • 1/8 tsp chipotle pepper powder
  • 1/4 tsp cinnamon


  • 1
    Preheat oven to 425° F. Spray a baking sheet with cooking oil spray and arrange sweet potatoes on the sheet. Spray lightly with cooking oil spray (yes, again). Sprinkle with salt and pepper.
  • 2
    Cook for 25-30 minutes, flipping once, until soft and lightly browned.
  • 3
    Meanwhile, steam the carrots until tender.
  • 4
    Once the potatoes and carrots are done, combine them in a large bowl. Set aside.
  • 5
    Whisk together the olive oil, lime juice, pineapple juice, honey, chipotle pepper and cinnamon. Pour over the potatoes and carrots and let sit for a few minutes. Then mix well. Transfer to a serving dish and chill until ready to serve.

Nutrition Information

No nutrition information available for this recipe
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