Only twice in my entire life have I made something that ended up completely inedible- and this accounts for one of those times. I planned on taking this to a family get-together and specifically went out and purchased sweet potatos to use, despite having yams on hand. I think this may have been the problem, actually. The recipe calls for sweet potatos, but I think this is one of the cases where people get sweet potatos confused with yams. I'm sure the recipe would have turned out MUCH better (and more aesthetically pleasing) had I used a yam instead. After finally assembling the salad and letting it rest for an hour, I opened the container to find a starchy, sticky, mayonnaisy mixture stuck to the bottom of the bowl underneath two inches of sickly-sweet, filmy, watery fluid with bits of pineapple floaties. But, because I figured I should, I even tasted it before throwing it out. Bad choice. After swishing my mouth out with carbonated fruit punch, I put the bowl outside the back door where it remained for the rest of the night-uneaten. So, if you absolutely must use this recipe, here's what I've decided. 1: Use a yellow/orange flesh yam instead of Sw. P. 2: Don't grate or shred the yam, just julienne it. 3: If you insist on using Sw. P., make sure to soak it for a while and rinse off the starch. Then let it dry completely before adding to the dressing. Hopefully it will turn out better than mine.
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Only twice in my entire life have I made something that ended up completely inedible- and this...