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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad

AUGUST 2012

  • Yield: 10
  • Cook time: 30 Minutes
  • Prep time: 20 Minutes

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. Preheat oven to 400°.

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

4. Combine potatoes, apple, cranberries and remaining Mayonnaise in large bowl; 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.

 

Cost per recipe*: $5.41.

Cost per serving*: $.54.

*Based on average retail prices at national supermarkets

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Roasted Sweet Potato Salad Recipe

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