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Sweet potato salad with cranberries and pecans
- 4 pounds sweet potatoes (about 2 or 3 large), peeled and cut into 3/4-inch cubes
- 1/2 cup mayonnaise
- 2 teaspoons curry powder
- 1 teaspoon coarse-ground mustard
- 2 green onions, sliced
- 1 cup dried cranberries
- cup roughly chopped pecans, lightly toasted
- Salt and pepper to taste
Directions:View on Homesick Texan
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