Sweet Potato Salad with Candied Nuts

• 1 lb. (450 g) sweet potatoes (about 2), peeled, cut into 1-inch chunks
• 1 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
• 1/2 cup Kraft Zesty Italian Dressing, divided
• 1/2 cup pecan halves, divided
• 1/4 cup sugar
• 1 pkg. (140 g) spring lettuce mix
• 1/2 cup thinly sliced red onions
• 1/4 cup dried cranberries

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

sweet potatoes, cheese, italian dressing, pecan halves, sugar, spring lettuce mix, red onions, cranberries

Taken from www.kraftrecipes.com/recipes/sweet-potato-salad-candied-nuts-167877.aspx (may not work)