Sweet Potato Salad Recipe
4 small sweet potatoes1/4 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 [archive.org]
