Sweet Potato Salad with Candied Nuts

I saw this in the Kraft Food and Family Magazine I get for Fall 2014.  The photo is beautiful and I bet the salad is delicious.  I am not really ready for Fall but if there is one thing I have learned, the seasons rarely wait until I am ready!

1lb. sweet potatoes, about 2, cut into 1 inch chunks
1 tbsp. grated Parmesan cheese
1/2 C. Kraft Zesty Italian Dressing
1/2 C. pecan halves, divided
1/4 C. sugar
1 pkg. spring lettuce mix
1/2 C. thinly sliced red onions
1/4 C dried cranberries

Heat oven to 425 degrees.

Toss potatoes with cheese and 2 tbsp. dressing; spread onto a rimmed baking sheet sprayed with cooking spray.  Bake 25 to 30 minutes, or until tender, stirring after 15 minutes.

Meanwhile, spray a separate baking sheet with cooking spray.  Cook nuts in small skillet on medium heat 3 minutes or until lightly toasted, stirring frequently.  Add sugar; cook on high heat 4 minutes or until sugar is dissolved and evenly coats nuts, stirring constantly.  Spread immediately onto prepared baking sheet separate into small pieces with a fork.  Cool completely.

Blend 1/4 C. nuts with remaining dressing in blender until smooth.  Combine remaining nuts with remaining ingredients in large bowl.  Add dressing mixture, mix lightly.