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Roasted Sweet Potato Salad

Prep time 20 mins
Cook time 30 mins
Yield 10 servings


  • 2 pounds sweet potatoes or yams, peeled and cut into 1/2-inch cubes
  • 3/4 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
  • 1 medium Granny Smith apple, cored and cut into 1/4-inch cubes
  • 1/2 cup dried cranberries

How to Make It

  1. Preheat oven to 400°.

    In medium bowl, toss potatoes with 2 tablespoons Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise. On baking sheet, evenly spread potatoes.

    Bake, stirring once, 30 minutes or until potatoes are tender; cool completely.

    In large bowl, combine potatoes, apple, cranberries and remaining Mayonnaise; toss to coat. Chill, if desired.

    Tip: For an extra special twist, add Sweetened Pecans. In 12-inch nonstick skillet, cook 1 cup chopped pecans with 6 tablespoons sugar, stirring constantly, 5 minutes or until sugar browns. Spread pecan mixture onto greased aluminum foil. Let cool. Break into bite-size pieces, add to salad just before serving.

    This recipe is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.

    Nutrition Information per serving without Sweetened Pecans:
    Calories 160, Calories From Fat 50, Saturated Fat 0g, Trans Fat 0g, Total Fat 6g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 26g, Sugars 9g, Dietary Fiber 3g, Protein 2g, Vitamin A 260%, Vitamin C 4%, Calcium 2%, Iron 4%