Sweet Potato Salad
Contributor: Debbie Fowler
2002 Cowley Cookbook
4 medium sweet potatoes
1 cup pineapple chunks, drained
1 cup pecans, broken
1/4 cup orange juice
1 cup mayonnaise
1 tsp vinegar
1 tsp curry powder
1 tsp grated orange rind
1/4 to 1/2 tsp dried tarragon
2 T half and half cream
Prepared chutney
Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice. In a small bowl, combine remaining ingredients except chutney. Pour dressing over potato mixture and gently toss. Chill salad several hours.