Ingredients
| 2 Pound |
sweet potatoes, cubed and cooked |
| 2 Tablespoon |
lemon juice |
| 1 Cup |
mayonnaise |
| 2 Tablespoon |
orange juice |
| 1 Tablespoon |
honey |
| 1 Teaspoon |
grated orange zest |
| 1/2 Teaspoon |
ground ginger |
| 1/4 Teaspoon |
salt |
| 1/8 Teaspoon |
ground nutmeg |
| 1 Cup |
sliced celery |
| 1/3 Cup |
chopped dates |
| 1/2 Cup |
chopped pecans |
Instructions
Drain sweet potatoes and toss with lemon juice. In a large bowl, combine remaining ingredients except the pecans. Add warm potatoes and toss to coat. Cover and chill. Just before serving, gently stir in pecans. Spoon salad on lettuce-lined platter.
