Sweet POtato Salad

BHAB June 2011

4 sweet potatoes
1/4 cup mayo
2 Tb dijon style mustard
4 ribs celery, cut into 1/4 inch thick slices
1 small red pepper, seeded and diced
2 scallions, white and green parts, finely chopped
1/2 cup coarsely chopped pecans, toasted (2 oz)
chopped fresh chives

Preheat oven to 400. Wrap individual potatoes in foil. Bake for 1 hour or until tender. Cool until easy to handle. Peel, then cut into 3/4 inch chunks.

Mix mayo and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently and season with salt and pepper. Refrigerate about 1 hour til chilled. Just before serving fold in pecans and sprinkle with chives. 8 servings. 174 cal per serving