Ingredients

• Vegetable oil cooking spray
• 2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt

Dressing:

• 1/3 cup plain yogurt, at room temperature
• 1/4 cup mascarpone cheese, at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 Granny Smith apple, cored and diced into 1/2-inch pieces
• 1/2 cup dried cranberries
• 1/3 cup pumpkin seeds, toasted (see Cook's Note)

Directions

Notes

Cook's Notes: Russet potatoes can be substituted in place of the sweet potatoes.

To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.