Name: Sweet Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 4 cups cubed peeled sweet potatoes; 1 tablespoon olive oil; 1/2 cup chopped walnuts, toasted; 1/3 cup dried cherries, chopped; 1/4 cup minced fresh parsley; 2 tablespoons reduced-fat mayonnaise; 4-1/2 teaspoons white vinegar; 1 tablespoon honey; 1/2 teaspoon grated lime zest; 1/4 teaspoon salt

Tender sweet potatoes are tossed with crunchy nuts and chewy dried cherries for a burst of flavors and textures. —Fran Fehling, Staten Island, New York

Ingredients

4 cups cubed peeled sweet potatoes

1 tablespoon olive oil

1/2 cup chopped walnuts, toasted

1/3 cup dried cherries, chopped

1/4 cup minced fresh parsley

2 tablespoons reduced-fat mayonnaise

4-1/2 teaspoons white vinegar

1 tablespoon honey

1/2 teaspoon grated lime zest

1/4 teaspoon salt

Instructions

1 Roast the sweet potatoes

2 Preheat your oven to 400°F. Place the cubed sweet potatoes in a 15x10x1-inch baking pan that’s been coated with cooking spray. Drizzle the olive oil on top of the sweet potatoes, and toss to coat. Bake the sweet potatoes till they’re tender, 30 to 45 minutes. Cool them to room temperature.

3 Toss with the nuts, herbs and fruit

4 In a large bowl, gently combine the walnuts, cherries, parsley and sweet potatoes.

5 Make the dressing

6 In a small bowl, whisk together the mayonnaise, vinegar, honey, lime zest and salt.

7 Toss to coat

8 Pour the dressing over the potato mixture and gently toss to coat. Serve the roasted sweet potato salad warm or cold.