Sweet Potato Salad

4 sweet potatoes, peeled & cubed
1/4 cup olive oil
1/2 tsp. each of salt, pepper, and thyme
2 small apples (red or green)
1/2 cup dried cranberries
1/2 cup diced onion
1/4 cup finely diced green bell pepper
1/2 cup toasted or glazed pecans
1 cup mayonnaise (I like the Kraft Olive Oil Mayonnaise)

Toss the cubed sweet potatoes in the olive oil, salt, pepper, and thyme, then spread on a flat baking sheet (use a good non-stick pan). Bake in the oven at 400 degrees for about 30 minutes. Allow to cool.

Combine remaining ingredients, mix thoroughly, and add cooled sweet potatoes last. They will probably be soft, so be careful not to stir too vigorously or they will end up mashed. My potatoes got a little caramelized on the bottom side which added a nice little crunch to them and also helped keep them from falling apart.

Chill until ready to serve.