Roasted Sweet Potato Salad
- 2 lbs. (1 kg) sweet potatoes or yams, peeled and cut into 1/2-inch /1-1/2 cm cubes
- 3/4 cup (175 mL) Hellmann's® with Olive Oil ½ the Fat mayonnaise-type dressing
- 1 medium Granny Smith apple, cored and cut into 1/4-inch/ 1 cm chunks
- 1/2 cup (125 mL) dried cranberries
Preheat oven to 400°F (200°C).
Toss potatoes with 2 tablespoons (30 mL) Hellmann’s® with Olive Oil ½ the Fat mayonnaise-type dressing in medium bowl. Arrange potatoes in single layer on baking sheet.
Bake, stirring once, 30 minutes or until potatoes are tender; cool completely.
Combine potatoes, apple, cranberries and remaining Mayonnaise in large bowl; toss to coat. Chill, if desired.
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