Sweet Potato Salad

2 large sweet potatoes (about 1.25 pounds)

2 tbsp. light mayonnaise

1 tbsp. Dijon mustard

½ tsp. salt

¼ tsp. coarsely ground black pepper

2 large celery stalks, coarsely chopped (about 3⁄4 cup)

½ cup thinly sliced red bell pepper

½ cup coarsely chopped fresh pineapple

¼ cup pecans, toasted and coarsely chopped

1 small green onion, thinly sliced (about 2 tbsp.)

Chopped chives, for garnish

Preparation:

Using a fork, prick sweet potatoes in several places. Microwave on High about 8 minutes, or until tender, turning over midway through cooking. Cool potatoes until easy to handle. Peel off skin and cut into ¾-inch chunks. Meanwhile, in a large bowl, mix mayonnaise, mustard, salt, and pepper until blended. Add sweet potato chunks, celery, red pepper, pineapple, pecans, and green onion to mayonnaise mixture. Toss gently until evenly coated. Sprinkle with chopped chives. Serves: 4.