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Sweet Potato Salad


4 large sweet potatoes
1/4 cup mayonnaise
4 ribs celery, sliced small
1 small red bell pepper, seeds removed and diced
1 cup diced (1/2-inch) ripe fresh pineapple
2 scallions, (use white and green parts), finely chopped
Salt and pepper to taste
1/2 cup chopped pecans
Chopped fresh chives, for garnish


Wrap each potato in foil and bake in a 400F oven for 1 hour or until tender. Cool until easy to handle. Peel andcut into 3/4-inch chunks.

In a large bowl, combine the mayonnaise and mustard. Add the sweet potatoes, celery, red pepper, pineapple, and scallions. Toss gently. Season to taste with salt and pepper. Cover and refrigerated until chilled, about 1 hour.

Just before serving, fold in the pecans and sprinkle with the chives. Serve chilled.

Serves 8

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