Ingredients
2 medium sweet potatoes/yams
1/2 cup dried cranberries
1 small red onion
1/3 cup chopped almonds
2 Tbsp fresh parsley
4 Tbsp olive oil
2 Tbsp rice vinegar
2 tsp Dijon mustard
salt and pepper to taste
Preparation
Peel and cube sweet potatoes/yams, boil until tender (apprx. 10 minutes). Mix all other ingredients in a large bowl, add sweet potatoes when cooled off/drained. Chill in fridge and serve!
