3 lbs. sweet potatoes, cooked, peeled & cut in 3/4 inch chunks
1 c. toasted chopped pecans
1 c. sliced celery
1/2 c. raisins

DRESSING:

1 c. light mayonnaise
4 tsp. curry powder
4 tsp. lemon juice
1/4 c. chopped mango chutney
2 slices bacon, cooked crisp, drained & crumbled

Pour dressing over potato mixture. Toss gently to mix and coat. Cover and chill at least 1 hour for flavor to develop. Sprinkle with bacon just before serving.