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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
 
Yield:
24 servings, 3/4 cup each

Ingredients

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

Kraft Kitchens Tips

Substitute
Prepare using KRAFT MAYO Real Mayonnaise.
K:60556v01:124935
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Nutritional Information

Nutrition Information

Calories
 190
Total fat
 10 g
Saturated fat
 2 g
Cholesterol
 10 mg
Sodium
 660 mg
Carbohydrate
 20 g
Dietary fiber
 3 g
Sugars
 6 g
Protein
 5 g
Vitamin A
 250 %DV
Vitamin C
 10 %DV
Calcium
 6 %DV
Iron
 6 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
1-1/2 Starch + 1-1/2 Fat

Nutrition Bonus
The sweet potatoes in this tasty potato salad are an excellent source of vitamin A. And as a bonus, the red peppers are a good source of vitamin C.