Sweet Potato Pineapple Salad

8 servings

 

• 3 pounds medium (about 6) sweet potatoes
     peeled and cut into 1-inch chunks
• 1 8oz can pineapple chunks, drained
• 1/2 cup (1 large stalk) sliced celery
• 1/2 cup chopped pecans
• 1 cup Kraft fat free mayonnaise
• 1/4 cup light sour cream

Put the sweet potato chunks into a large pot and add enough water to cover. Bring to a boil over hight heat and let boil for about 6-12 minutes, or until fork tender; drain (To cool faster and stop the cooking of the potato chunks, return them to the pot and add ice cold water and a few ice cubes; then redrain).

In a large bowl, combine the remaining ingredients; mix well. Add the cooled sweet potato chunks and mix well. Chill for at least 2 hours before serving.

Bon appetit!