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Sweet Potato Salad Recipe

Sweet Potato Salad

— Jamie Chung

Yield: Serves 8

4 small sweet potatoes

1/4 cup mayonnaise

1 tablespoon mustard

4 celery stalks, sliced 1/4-inch thick

1 small red bell pepper, cut into 1/4-inch dice

1 cup diced fresh pineapple

2 scallions, finely chopped

Salt and pepper

1/2 cup coarsely chopped toasted pecans

Chopped fresh chives

1. Preheat oven to 400˚F. Wrap each sweet potato in foil and bake for 1 hour. Unwrap; let cool. Peel; cut into 3/4-inch chunks.

2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently. Season to taste with salt and pepper. Cover and refrigerate about 1 hour.

3. Fold in pecans and sprinkle with chives.

Nutrients per serving: 114 calories, 2g protein, 14g carbohydrates, 2g dietary fiber, 7g fat, 2mg cholesterol, 341mg sodium.

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