Sweet Potato Tossed Salad Recipe
Sweet Potato Tossed Salad Recipe photo by Taste of Home
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Sweet Potato Tossed Salad Recipe

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“I love to cook and develop recipes for contests," shares Patricia Harmon of Baden, Pennsylvania. "This recipe combines several fall favorites in a delicious salad."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 3/4 cup cubed peeled sweet potato
  • 2 tablespoons cider vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 tablespoon fresh basil leaves, thinly sliced
  • 2 cups spring mix salad greens
  • 1/2 medium pear, chopped
  • 2 turkey bacon strips, diced and cooked
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons chopped pecans, toasted

Nutritional Facts

1-1/2 cups: 349 calories, 25g fat (4g saturated fat), 21mg cholesterol, 499mg sodium, 27g carbohydrate (13g sugars, 5g fiber), 6g protein.


  1. Place the sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
  2. Meanwhile, in a small bowl, whisk the vinegar, oil, syrup, mustard, salt and pepper; stir in basil. Set aside. In a large bowl, combine the salad greens and pear. Drain potato; add to salad greens.
  3. Drizzle dressing over salad and toss to coat. Divide between two salad plates. Sprinkle with bacon, blue cheese and pecans. Yield: 2 servings.
Originally published as Sweet Potato Tossed Salad in Cooking for 2 Fall 2008, p52

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