INGREDIENTS
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4 cups cubed peeled sweet potatoes
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1 cup mayonnaise
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1/3 cup orange juice
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1 tablespoon honey
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1 tablespoon grated orange peel
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1/8 teaspoon salt
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1/8 teaspoon ground ginger
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1/8 teaspoon ground nutmeg
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1 1/2 cups julienned fully cooked ham
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2 celery ribs, thinly sliced
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1/4 cup chopped dried apricots
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1 whole fresh pineapple
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1 cup chopped pecans
DIRECTIONS
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Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
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Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leaving a 1/2-in. shell. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells.
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