6 med. sweet potatoes, peeled
1 (8 oz.) can pineapple chunks, drained
1/2 c. sliced celery
1/2 c. chopped pecans
1 c. mayonnaise or salad dressing (Miracle Whip)
1/4 c. sour cream

In large saucepan cook sweet potatoes in boiling water for 25-30 minutes, or until tender. Let cool, then cut into 3/4 inch cubes. In a large bowl, combine sweet potatoes, pineapple, celery, and pecans. Combine mayonnaise or salad dressing and the sour cream. Fold into salad. Chill if desired. Serves 8.