Roasted Sweet Potato Salad

Yield:

24 servings, 3/4 cup each

Ingredients

Ingredients	Weights	Measures
sweet potatoes, cut into wedges	4-1/2 lb. 12 oz.	3 qt. 2 cups
oil	3 oz. -	6 Tbsp. 1 Tbsp.
red peppers, julienne cut	6 oz. 1 oz.	1-1/2 cups 1/4 cup
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise	12 oz. 2 oz.	1-1/2 cups 1/4 cup
OSCAR MAYER Bacon Pieces, heated and cooled	4-1/2 oz. 3/4 oz.	1-1/2 cups 1/4 cup
scallions, grilled, cut into 1/2-inch lengths	6 oz. 1 oz.	1-1/2 cups 1/4 cup
cider vinegar	6 fl oz 1 oz.	3/4 cup 2 Tbsp.
crumbled blue cheese	3 oz. 1/2 oz.	3/4 cup 2 Tbsp.
GREY POUPON Classic Dijon Mustard	3 oz. 1/2 oz.	6 Tbsp. 1 Tbsp.
kosher salt	- -	1 Tbsp. 1/2 tsp.
ground black pepper	- -	1-1/2 tsp. 1/4 tsp.

Directions

TOSS potatoes with oil; spread into single layer in greased full-sheet pan (or in greased half-sheet pan for trial recipe). Bake in 375ºF convection oven 15 to 20 min. or until potatoes are tender. Cool.

COMBINE potatoes with remaining ingredients.

REFRIGERATE until ready to serve.