Salad:

4 c. peeled and cubed sweet potatoes
3 c. water
1 (8 oz.) can crushed pineapple, drained (reserve juice)
1/2 c. raisins
1/2 c. coconut
1/2 c. chopped pecans

Combine the sweet potatoes and water in large saucepan. Cook over high heat until tender but not mushy. Drain well and allow to cool completely. When the sweet potatoes are cooled, add drained pineapple, raisins, coconut, and pecans. Mix well. Stir in salad dressing and mix well.

Makes 6 to 8 servings.

Pineapple Cream Dressing:

1/4 c. mayonnaise
1/4 c. buttermilk
1 tbsp. light brown sugar
1 tsp. Dijon mustard
1/4 tsp. celery seed
1 tbsp. pineapple juice

Combine all dressing ingredients. Mix until well blended.