Sweet Potato Salad with Candied Nuts

45 8 servings, 1 cup (250 mL) each
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8 servings, 1 cup (250 mL) each

A gorgeous fall salad!

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Toss potatoes with cheese and 2 Tbsp. dressing; spread onto rimmed baking sheet sprayed with cooking spray. Bake 25 to 30 min. or until tender, stirring after 15 min.
  • Meanwhile, spray separate baking sheet with cooking spray. Cook nuts in small skillet on medium heat 3 min. or until lightly toasted, stirring frequently. Add sugar; cook on high heat 4 min. or until sugar is dissolved and evenly coats nuts, stirring constantly. Spread immediately onto prepared baking sheet; separate into small pieces with fork. Cool completely.
  • Blend 1/4 cup nuts with remaining dressing in blender until smooth. Combine remaining nuts with remaining ingredients in large bowl. Add dressing mixture; mix lightly.

Special Extra

For a touch of heat, stir 1/4 tsp. cayenne pepper into the caramelized nuts before spreading onto prepared baking sheet.

Special Extra

Top salad with 1/3 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper before serving.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 150
% Daily Value
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 21g
Dietary fibre 3g
Sugars 14g
Protein 2g
Vitamin A 80 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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