This recipe makes a great side dish for any occasion!

Pecan Sweet Potato Salad

Ingredients

7 large sweet potatoes, peeled and cut into 1-inch cubes
4 celery ribs, chopped
2 green onions, thinly sliced
1 cup fat-free mayonnaise
1/2 cup reduced-fat sour cream
2/3 cup chopped pecans, toasted

Directions

~Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 to 15 minutes (or just until tender). Drain.

~Transfer to a large bowl; cool to room temperature. Stir in celery and green onions.

~In a small bowl, combine mayonnaise and sour cream. Gently stir into potato mixture. ~Cover and refrigerate for several hours.

~Just before serving, sprinkle with pecans.

~Makes 12 servings.