Tropical Sweet Potato Salad

2 pounds sweet potatoes (yams), peeled and cubed
2 tablespoons lemon juice
1 cup chopped celery
1 bunch green onions, sliced
1 (20-ounce) can pineapple chunks, drained
1/4 cup chopped pecans, toasted
1/3 cup light mayonnaise
1 teaspoon grated orange rind
2 tablespoons orange juice
1 tablespoon honey
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Salt to taste
In a saucepan, cook sweet potatoes for 8 to 10 minutes in boiling
water just until tender. Do not overcook. Drain and toss with lemon
juice; set aside.
Add the celery, green onions, pineapple chunks, and pecans.
In a small bowl, combine mayonnaise, orange rind, orange juice, honey,
ginger, and salt.
Mix the mayonnaise dressing with the sweet potato mixture, tossing
gently. Serve immediately or cover and chill.
Makes 8 to 10 servings.

Per serving: CAL 140 (18% from fat); FAT 3g; PROTEIN 1.8g; CARB 28.8g;
CHOL 1mg; SODIUM 42mg