Ingredients
2-1/4 pounds sweet potatoes (about 4 medium), peeled and cut into 1-inch pieces1 can (8 ounces) pineapple chunks, drained1 cup pecan halves, chopped1/4 cup orange juice1 cup mayonnaise2 tablespoons half-and-half cream1 teaspoon curry powder1 teaspoon grated orange zest1 teaspoon white vinegar1/4 to 1/2 teaspoon dried tarragonTorn mixed salad greens and chutney, optional
Preparation
Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice.
In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney.
