4 yams (orange fleshed) 4 cups
¼ cup mayonnaise plus 1 Tbs.
1 Tbs. Dijon Mustard
2 celery ribs, 1 cup diced
1 small red pepper, seeded and diced into ½ inch pieces, ½ cup
½ cup diced fresh pineapple or canned, drained
4 scallions, white and green parts, finely chopped
½ cup toasted chopped hazelnuts or pecan nuts
½ tsp. sea salt
1/8 to ¼ tsp. cayenne pepper
Preheat oven to 400 degrees. Bake yams for 45 minutes or until they are tender but not overcooked. Cool and peel and cut into ¾ cup chunks. You can also steam cut sweet potatoes and cool.
Prepare vegetables in a large bowl. Add potatoes, pineapple and toss. Mix salt, cayenne with mayonnaise and mustard. Cover and refrigerate for one hour to chill.