INGREDIENTS:

• 4 sweet potatoes, peeled
  
• 2 cups dried cranberries
  
• 2 cups corn, blanched
  
• 1 cup chopped red bell pepper
  
• 2 cups chopped pecans
  
• 2 cups finely chopped parsley
  
• 1 cup honey

TO PREPARE:

* Cut the sweet potatoes into cubes the size of the dried cranberries.  Cook in water to cover in a saucepan until tender but still firm; drain.
* Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl.  Add the sweet potatoes and honey; mix lightly to coat well.

SERVES: 14

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