Ken’s Sweet Potato Salad
Servings: 6 one cup servings
Cook the sweet potatoes until tender but firm. Chill in an ice bath.
Peel the potatoes and cut into bite-sized chunks.
Toss the potatoes with the prepared pineapple with the reserved juice. Allow it to macerate while you finish the dressing.
In a separate bowl combine the mayonnaise with the orange and lemon juice. Season with the salt and cayenne and correct to taste.
Pour most of the remaining juice from the potatoes and pineapple. Add the almonds, orange peel and onions.
Top with the dressing and toss gently until the ingredients are well dressed. Chill until served.
Garnish with additional slivered almonds.
©2008 Ken Hoyt