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Reviewed: Jul. 4, 2008

great salad....used 1 cup of light salad dressing and 1/2 cup of cranraisins plus a half TBSP of lemon juice.wow this was very good paired with the buffalo steak that was grilled to a perfect meduim-well.

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Reviewer:

ARMYCOOKWIFE

	Cooking Level: Intermediate Living In: Fountain, Colorado, USA
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Reviewed: May 27, 2008

I was pleasantly surprised with this recipe. The flavor was nice. I did substitute the walnuts with pecans for those that were allergic. It still received compliments.

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Reviewer:

Davanne


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Reviewed: Jan. 25, 2008

THIS IS A GREAT RECIPE! EVERYONE LOVED IT AT OUR LAST FAMILY GATHERING, ALTHOUGH I DID CUT THE MAYO AND BROWN SUGAR BY HALF AND ADDED SLICED GOLDEN DELICIOUS APPLES. THANKS FOR A GREAT NEW WAY TO GET MY KIDS TO EAT SWEET POTATOES!

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3 users found this review helpful

Reviewer:

GRACEANDFAITH


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Reviewed: Nov. 1, 2006

You'll be a fan of this fall salad if you like Waldorf salad. I served it with a nice pot roast, and my guests raved.

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6 users found this review helpful

Reviewer:

Amy

	Cooking Level: Intermediate
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Reviewed: Dec. 10, 2004

I prepared this recipe just as directed. After tasting it I added a tablespoon of lemon juice. It really brought out the flavors. This salad is even better the next day and goes great with a cold turkey sandwich.

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10 users found this review helpful

Reviewer:

MADISONS


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Reviewed: Nov. 17, 2004

This is definitely a different twist on sweet potatoes. I used canned instead of fresh, and it turned out somewhat mushy. However, I am taking that into consideration in my rating, and I give it a four.

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4 users found this review helpful