Roasted Sweet Potato Salad

1. 1

   Preheat oven to 400u00b0.

2. 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. 3

   Bake, stirring once, 30 minutes or until potatoes are tender; cool completely.

4. 4

   In large bowl, combine potatoes, apple, cranberries and remaining Mayonnaise; toss to coat. Chill, if desired.

5. 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. 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. 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%

* Per serving · 4 servings · Values may vary.

No additional tips available.