Sweet Potato Salad Recipe
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4 small sweet potatoes
1/4 cup mayonnaise
1 tablespoon mustard
4 celery stalks, sliced 1/4-inch thick
1 small red bell pepper, cut into 1/4-inch dice
1 cup diced fresh pineapple
2 scallions, finely chopped
Salt and pepper
1/2 cup coarsely chopped toasted pecans
Chopped fresh chives

1. Preheat oven to 400°F. Wrap each sweet potato in foil and bake for
1 hour. Unwrap; let cool. Peel; cut into 3/4-inch chunks.

2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery,
red pepper, pineapple, and scallions; toss gently. Season to taste with
salt and pepper. Cover and refrigerate about 1 hour.

3. Fold in pecans and sprinkle with chives. Yield: Serves 8

by: Art Smith | from: AARP The Magazine | Nov./Dec. 2010 issue