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A great choice instead of the traditional potato salad. The spices, pineapple and toasted pecans provide the perfect complement to the naturally sweet yams.

Tropical Sweet Potato Soup

2 pounds sweet potatoes ( or yams), peeled and cubed
2 tablespoons lemon juice
1 cup chopped celery
1 bunch green onions, sliced
1 (20-ounce) can pineapple chunks, drained
1/4 cup chopped pecans
1/3 cup light mayonnaise
1 teaspoon grated orange rind
2 tablespoons orange juice
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

1. In a saucepan, cook sweet potatoes for 8 to 10 minutes in boiling water just until tender. Do not overcook. Drain and toss with lemon juice; set aside. Add the celery, green onions, pineapple chunks, and pecans.
2. In a small bowl, combine mayonnaise, orange rind, orange juice, honey, ginger, and salt. Mix the mayonnaise dressing with the sweet potato mixture, tossing gently. Serve immediately or cover and chill.

Makes 8 to 10 servings.

Per serving: CAL 140 (18% from fat); FAT 3g; PROTEIN 1.8g; CARB 28.8g; CHOL 1mg; SODIUM 42mg

* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.

Recipe provided courtesy of Louisiana Sweet Potato Commission.