(Adapted from Homesick Texan)
4 pounds sweet potatoes (about 2 or 3 large), cut into 3/4-inch cubes, peeled or not
1/2 cup mayonnaise (light works fine)
2 teaspoons curry powder
1 teaspoon coarse-ground mustard
2 green onions, sliced, or more to taste
1 cup dried cranberries
1/2 cup roughly chopped pecans, lightly toasted
Salt and pepper
Preheat the oven to 350 degrees and lightly spray a baking sheet. Place the cubed sweet potatoes on the sheet, spray with oil, and bake until cooked but firm, about 35-40 minutes.
In a large bowl, whisk together the mayonnaise, curry powder and mustard. Stir in the green onions, cranberries, pecans and cooked sweet potatoes. Season and chill for a couple hours before serving.
Works equally well as an unusual Thanksgiving side dish or a lunch at work.
Also works with butternut squash.