Roasted Sweet Potato Salad with Horseradish Dressing

- 3 medium sweet potatoes, cut into 1/2-inch (1.3 cm) rounds
- 3 Tbsp canola oil (45 mL)
- 1/2 tsp salt (2 mL)
- 2 celery stalks, thinly sliced (2)
- 2 green onions, thinly sliced (2)
- 1/3 cup dried cranberries (75 mL)
Dressing
- 1/3 cup mayonnaise (75 mL)
- 3 Tbsp plain yogurt (45 mL)
- 1 Tbsp white wine vinegar (15 mL)
- 1-2 Tbsp prepared horseradish (15 - 30 mL)
- 1/4 tsp salt (1 mL)
1. Preheat oven to 375°F (190°C).
2. To a large bowl, add sweet potato rounds and canola oil. Toss to coat.
3. Place sweet potatoes in a single layer on one large or two small baking sheets and season with salt.
4. Transfer to oven and cook for 20-25 minutes, flipping halfway through, until tender. Remove from oven and let cool.
5. In a small bowl, whisk together mayonnaise, yogurt, vinegar, horseradish, and salt.
6. Transfer cooled sweet potatoes to a platter and drizzle with half of dressing. Scatter sliced celery and green onions over potatoes and drizzle with more dressing as desired. Top with cranberries and serve.