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Sweet potatoes, high in vitamins A and C, combined with pineapple chunks, fresh celery slices and nuts, make a colorful, healthy and deliciously different potato salad.

Sweet Potato Salad

6 medium sweet potatoes, peeled
1 (8-ounce) can pineapple chunks, drained
1/2 cup sliced celery
1/2 cup chopped pecans
1 cup mayonnaise or salad dressing (Miracle Whip)
1/4 cup sour cream

1. In large saucepan cook sweet potatoes in boiling water for 25 to 30 minutes, or until tender. Let cool, then cut into 3/4 inch cubes.
2. In a large bowl, combine sweet potatoes, pineapple, celery, and pecans.
3. Combine mayonnaise or salad dressing and the sour cream. Fold into salad. Serve immediately, or chill until ready to serve.

Makes 8 servings.

Recipe provided courtesy of The Sweet Potato Council of California.

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