Tropical Sweet Potato Salad

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

2 pounds sweet potatoes (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, toasted
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
Salt to taste

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.

2. Add the celery, green onions, pineapple chunks, and pecans.

3. In a small bowl, combine mayonnaise, orange rind, orange juice, honey, ginger, and salt.

4. 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 of Lousiana Sweet Potato Commission.