Name: Creamy Sweet Potato Salad
Ingredients: 2 large sweet potatoes; 1 (12.5 ounce) can pineapple tidbits, drained; 0.25 cup coarsely chopped red onion; 0.5 cup coarsely chopped pecans; 0.5 cup thinly sliced celery; 0.25 cup sweetened dried cranberries (such as Craisins®); 2 tablespoons light-colored honey; 2 tablespoons lemon juice; 0.75 cup mayonnaise; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 3 pinches cayenne pepper

Ingredients

2 large sweet potatoes
1 (12.5 ounce) can pineapple tidbits, drained
0.25 cup coarsely chopped red onion
0.5 cup coarsely chopped pecans
0.5 cup thinly sliced celery
0.25 cup sweetened dried cranberries (such as Craisins®)
2 tablespoons light-colored honey
2 tablespoons lemon juice
0.75 cup mayonnaise
0.5 teaspoon ground cinnamon
0.5 teaspoon salt
3 pinches cayenne pepper

Steps

Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling.
Peel potatoes and cut into bite-sized pieces.
Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.