Mustard Celery Sweet Potato Salad

Mustard Celery Sweet Potato Salad

Ingredients:
2 pounds sweet potatoes
1/4 cup mayonnaise
1 tablespoon mustard
4 celery stalks, chopped
1 small red bell pepper, diced
1 cup diced fresh pineapple
2 scallions, finely chopped
1/2 cup coarsely chopped toasted pecans
Chopped fresh chives
Freshly ground black pepper, to taste

Directions:
Preheat oven to 400 degrees. Roast sweet potatoes on oven rack for one hour.
Remove and let stand until cool enough to handle. Peel sweet potatoes and cut
into 3/4-inch cubes.
Whisk together the mayonnaise and mustard in a large bowl.
Add the sweet potatoes, celery, bell pepper, pineapple and scallions.
Mix well and season with pepper.
Cover and chill for 1 hour.
Stir in the pecans just before serving and garnish with the chives.
Whipped Carrot Soufflé
Serves 4
This dish is reminiscent of sweet potato casserole at Thanksgiving time, only
without the marshmallows. A bit of spice, a bit of sweetness—this carrot dish makes
a nice accompaniment to almost any meat.