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Roasted Sweet Potato Salad

  • Prep time

  • Marinate time

  • Cooking Time

  • Serves

  • Makes

  • Brew time

  • Chill time

  • Wait time

  • Freeze time

  • Total time

  • Difficulty

  • Oven time

  • 2 lbs. 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

Nutritional information


Amount per serving

  • 1 Preheat oven to 400°.
  • 2 Toss potatoes with 2 tablespoons Hellmann's® or Best Foods® Mayonnaise Dressing with 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 Dressing in large bowl; toss to coat. Chill, if desired.
Tip: For an extra special twist, add Sweetened Pecans. Cook 1 cup chopped pecans in 12-inch nonstick skillet with 6 tablespoons sugar, stirring constantly, until sugar browns, about 5 minutes. Spread pecan mixture onto greased aluminum foil. Let cool. Break into bite-size pieces and add to salad just before serving.

Cost per recipe*: $5.41.

Cost per serving*: $.54.

*Based on average retail prices at national supermarkets.