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Sweet Potato Salad

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Ingredients 1 lb. sweet potatoes (about 4 cups) 1 1/2 cups chopped celery 1/2 cup coarsely chopped onion 1 tbsp. minced parsley 1/4 cup dried cranberries 2 tbsp. lemon juice 2 tbsp. olive oil Salt to taste Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes to 1 hour or until tender. Do not over bake; they should not be mushy. Cool. Peel sweet potatoes and cut into chunks. In a large bowl, combine the sweet potatoes, celery, onion, parsley and cranberries. In a small bowl, whisk together the lemon juice and olive oil. Toss with potato mixture and salt. Makes 4 servings.