This is a great addition to a cold buffet.
2 pounds sweet potatoes, peeled
1 cup dried cranberries
1 cup whole kernel corn, cooked and drained
½ cup diced red bell pepper
1 cup toasted pecans, chopped
½ cup honey
¼ teaspoon salt
Cut the sweet potatoes into ½-inch cubes. Place in a saucepan, cover with water, and cook over medium heat until crisp tender, about 8 minutes. Drain and cool. Mix the dried cranberries, corn, red pepper, and pecans together in a medium serving bowl. Add the sweet potatoes, honey, and salt, and mix to coat well. Cover and refrigerate until serving time. Serve with pork tenderloin, ham, or chicken.
Makes 6 to 8 servings.