Sweet Potato Salad
4 medium sweet potatoes, cooked, cooled, & peeled
1 cup pineapple chunks, drained
1 cup pecans, chopped
1/4 cup orange juice
1 cup mayonnaise
2 tablespoons half-and-half cream
1 teaspoon vinegar
1 teaspoon curry powder
1 teaspoon orange rind, grated
1/4 teaspoon tarragon
Cut cooled sweet potatoes into small chunks, about the size of the pineapple
chunks.
In a large bowl, combine sweet potato, pineapple, nuts and orange juice.
In a small bowl, combine mayonnaise, cream, vinegar, curry powder, orange peel
and tarragon powder.
pour over potato mixture and gently toss.
Chill for several hours.
Before serving, sprinkle more pecans on top.