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Sweet Potato Salad with Cranberries and Pecans

Yields1 Serving

 2 tbsps curry powder
 4 lbs sweet potato
 1/2 cup homemade olive oil mayonnaise or Vegan mayonnaise (to avoid dairy)
 1 tsp ground mustard
 1 cup dried cranberries
 1/2 cup of chopped pecans
 2 sliced green onions
 Sea salt and pepper to taste

1. Preheat the oven to 350F/175C. Lightly grease a baking sheet. Add the cubed sweet potatoes onto a sheet and bake this for 35-40 minutes until it’s firm.


2. Into a large bowl, whisk the curry powder, mayonnaise and the mustard. Stir in the cranberries, pecans, green onions and the cooked sweet potatoes. Add the salt and pepper, as well as the other seasonings to taste.


3. Chill the mixture for 3 hours before serving.