Tropical Sweet Potato Salad

• 3 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 medium mango, peeled and cut into 1/2-inch cubes
• 1 medium red onion, thinly sliced
• Cooking spray
• 1-1/2 tablespoons chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup Miracle Whip
• 1/4 cup plain Greek yogurt
• 2 tablespoons thawed pineapple juice concentrate
• 2 serrano peppers, seeded and finely chopped, veins removed
• Thinly sliced serrano pepper, optional

1. Preheat oven to 350u0b0. Place sweet potatoes, mango and onion in a single layer in two foil-lined 15x10x1-in. baking pans. Spritz with cooking spray; sprinkle with chili powder, salt and pepper. Bake, turning vegetables at least twice, until tender, 35-40 minutes; cool. Transfer to a large serving bowl.
2. Combine Miracle Whip, yogurt, pineapple juice concentrate and serrano peppers. Fold into potato mixture. Refrigerate, covered, at least 1 hour. Serve cold. If desired, sprinkle with sliced serrano.

sweet potatoes, mango, red onion, cooking spray, chili powder, salt, pepper, miracle, yogurt, pineapple, serrano peppers, serrano pepper

Taken from www.tasteofhome.com/recipes/tropical-sweet-potato-salad/ (may not work)