Sweet Potato Salad

Sweet Potato Salad

We thought it was time this summer side dish got an upgrade. Starting with sweet potatoes and our artisan ketchup as key ingredients, we add the southwest flavors of sour cream, avocado, and red onion. Be the star of the summer cookout with a side dish that steals the show.


  • 3 pounds sweet potatoes peeled, cut into bite-sized pieces

  • 2 Cups apple cider vinegar

  • 4 Medium to Large avocados diced

  • 1 cup very thinly sliced radish (Mandoline Slicer works great for this)

  • ½ cup finely diced red onion

  • ½ tablespoon onion powder

  • ½ tablespoon garlic powder

  • 1 ½ teaspoons salt (more or less to taste)

  • 1 cup sour cream

  • 1 cup Good Life Chipotle Pineapple ketchup


  • Add apple cider vinegar and water to the large pot, and bring to a boil. Once boiling, add potatoes and cover. Cook until soft (but not mushy) throughout. Drain and cool the potatoes.
  • While potatoes cool, in a small bowl, whisk together sour cream, ketchup, onion powder, garlic powder, and salt. Set aside.
  • Peel and cut avocados and add to cooled potatoes. Thinly slice the radishes, chop the onion, and add both to the potatoes.
  • Grab the ketchup mixture and pour over the sweet potato mixture, gently stir until the potato mixture is thoroughly coated.
  • Garnish with a few more sliced radishes and serve.

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