Sweet Potato Salad

Sweet Potato Salad

Ingredients

4 medium sweet potatoes
1 cup of chopped walnuts or pecans
1/4 cup fresh squeezed orange juice
1 cup pineapple chunks
1 cup vegenaise
2 Tbsp. half-and-half creamer
1 tsp. grated orange peel
1 tsp. curry powder
1 tsp. apple cider vinegar
1/4 tsp. dried tarragon

How we make it

Cook the sweet potatoes until tender
but still firm. Cook with jackets on
so they don't get too soft.

After cooling enough to handle, peel
the sweet potatoes and dice them into
chunks about the same size as the pine-
apple chunks.

In a large bowl, toss the sweet potatoes,
pineapple, nuts and orange juice gently.

In a smaller bowl combine the vegenaise,
half-and-half, vinegar, tarragon, curry
powder and orange peel.

Pour over potato mix and toss gently. Chill
overnight or at least for several hours
prior to serving.

Makes 6 servings