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) Canola Cholesterol Free Mayonnaise
• 1 medium Granny Smith apple, cored and cut into 1/4-inch cubes
• 1/2 cup dried cranberries

1. Preheat oven to 400u0b0.
2. In medium bowl, toss potatoes with 2 tablespoons Hellmann's(R) or Best Foods(R) Canola Cholesterol Free Mayonnaise. On baking sheet, evenly spread potatoes.
3. Bake, stirring once, 30 minutes or until potatoes are tender; cool completely.
4. In large bowl, combine potatoes, apple, cranberries and remaining Mayonnaise; 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. This recipe is an Eat SmartTM recipe. Eat SmartTM recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.
7. Calories 160, Calories From Fat 50, Saturated Fat 0g, Trans Fat 0g, Total Fat 6g, Cholesterol 0mg, Sodium 160mg, Total Carbohydrate 26g, Sugars 9g, Dietary Fiber 3g, Protein 2g, Vitamin A 260%, Vitamin C 4%, Calcium 2%, Iron 4%

sweet potatoes, foods, apple, cranberries

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