Roasted Sweet Potato Salad

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

1. Preheat oven to 400u0b0.
2. Toss potatoes with 2 tablespoons Hellmann's(R) or Best Foods(R) 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.
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. Cost per recipe*: $
7. Cost per serving*: $.
8. *Based on average retail prices at national supermarkets

sweet potatoes, mayonnaise dressing, apple, cranberries

Taken from www.myrecipes.com/recipe/hellmanns-roasted-sweet-potato-salad (may not work)