Roasted Sweet Potato Salad

Ingredients

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

Preparation

1. 1. Preheat oven to 400°.
2. 2. Toss potatoes with 2 tablespoons Hellmann’s® or Best Foods® Mayonnaise Dressing with Extra Virgin Olive Oil in medium bowl. Arrange potatoes in single layer on baking sheet.
3. 3. Bake, stirring once, 30 minutes or until potatoes are tender; cool completely.
4. 4. Combine potatoes, apple, cranberries and remaining Mayonnaise in large bowl; toss to coat. Chill, if desired.
5. • 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.
6.  
7. Cost per recipe*: $5.41.
8. Cost per serving*: $.54.
9. *Based on average retail prices at national supermarkets