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Sweet Potato Tossed Salad

 Sweet Potato Tossed Salad
“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."
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Drizzle dressing over salad and toss to coat. Divide between two
  • salad plates. Sprinkle with bacon, blue cheese and pecans. Yield: 2
  • servings.

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Sweet Potato Tossed Salad (continued)

Nutritional Facts: 1 serving equals 349 calories, 25 g fat (4 g saturated fat), 21 mg cholesterol, 499 mg sodium, 27 g carbohydrate, 5 g fiber, 6 g protein.