2 lbs. sweet potatoes, peeled and cubed (4 1/2 c.)
1 c. salad dressing
1 tbsp. finely shredded orange peel
1/4 c. orange juice
1 tbsp. honey
1/2 tbsp. grated fresh ginger root
1/4 tsp. ground nutmeg
1 c. sliced celery
1 c. coarsely chopped pitted dates (can use dried figs)
1 (11 oz.) can mandarin orange sections, chilled and drained
1 c. chopped nuts

In large saucepan cook potatoes until tender; drain; set aside. In small bowl stir orange peel, orange juice, honey, ginger root and nutmeg, set aside.

In large bowl combine potatoes, celery, pecans or walnuts and dates. Pour over mixture, toss lightly to coat. Cover and chill 6 to 24 hours. Before serving garnish with orange sections. Makes 10 to 12 servings.

(Mrs. J.C. "Catfish" Henderson)