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
1/4 c. sour cream

1. In a large saucepan, cook sweet potatoes in boiling water for 25 to 35 minutes or until tender. Let cool, then cut into 3/4 inch cubes.

2. In a large bowl, combine sweet potatoes, pineapple chunks, celery and pecans.

3. Combine mayonnaise and sour cream. Fold into salad. Chill, if desired. Makes 8 servings.