Blue Cheese Sweet Potato Salad

Blue Cheese Sweet Potato Salad


  • 3 large sweet potatoes (about 3 pounds), peeled and cut into 3/4-inch cubes
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 to 3 teaspoons prepared horseradish
  • 1/8 teaspoon cayenne pepper
  • 6 ounces Wisconsin blue cheese, crumbled (1 cup)
  • 3 tablespoons finely chopped red onion
  • Salt and pepper to taste


  1. Heat oven to 425 degrees F.
  2. Combine sweet potatoes and garlic on an ungreased 15 x 10-inch baking pan. Drizzle with olive oil; toss to coat.
  3. Bake for 25-30 minutes or until potatoes are just tender, stirring occasionally.
  4. Cool on a wire rack.
  5. Meanwhile, combine the mayonnaise, sour cream, horseradish and cayenne pepper in a large bowl.
  6. Stir in blue cheese and onion.
  7. Fold in potatoes.
  8. Season with salt and pepper to taste.
  9. Serve immediately, or cover and refrigerate for at least 1 hour to blend flavors.

Yield: 6 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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