Sweet Potato Salad

• 2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces
• 1 can (8 ounces) pineapple chunks, drained
• 1 cup pecan halves, chopped
• 1/4 cup orange juice
• 1 cup mayonnaise
• 2 tablespoons half-and-half cream
• 1 teaspoon curry powder
• 1 teaspoon grated orange zest
• 1 teaspoon white vinegar
• 1/4 to 1/2 teaspoon dried tarragon
• Torn mixed salad greens and chutney, optional

1. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice.
2. In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney.

sweet potatoes, pineapple, pecan halves, orange juice, mayonnaise, cream, curry powder, orange zest, white vinegar, tarragon, mixed salad

Taken from www.tasteofhome.com/recipes/sweet-potato-salad/ (may not work)