Sweet Potato Salad

Marianne in the Village's Note:

This is a refreshing salad. I like to serve it at Easter, and in the summer when we grill. Cooking time is chill time. It is from a potluck favorites cookbook.

• Total Time: 6 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 6

• 2 lbs sweet potatoes, peeled and cubed
• 1 cup mayonnaise
• 1 tablespoon finely shredded orange peel
• 1/3 cup orange juice
• 1 tablespoon honey
• 1/4 teaspoon grated fresh ginger (or a dash of ground ginger)
• 1/8 teaspoon nutmeg
• 1/3 cup dried apricot, diced
• 1 cup diced celery
• 1/2 cup toasted chopped pecans
• 1/2 cup pineapple tidbits

Directions:

1. Boil potatoes in lilghtly salted water until tender. Drain and cool slightly. Mix mayonnaise, orange peel, orange juice honey, ginger, nutmeg celery and dried apricots in a large bowl. Stir in sweet potatoes. Chill for at least 6 hours, up to 24 hours. Just before serving stir in the nuts and pineapple.