Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Sue Woodward
4 c Sweet potato; cubed (about 4
-lg)
1 c Sour cream
2 tb Fresh parsley; chopped
1 tb Lemon juice; fresh
1 ts Ugar
1/2 ts Celery seed
1/8 ts Dill
1/4 ts Paprika
1/4 ts Ground white pepper; or to
-taste
1/2 ts Salt; or to taste
1/2 c Celery; chopped
1/2 c Sweet pickles; chopped
3/4 c Sweet onion; chopped
Salad greens; crisp, rinsed,
-dried

In a lg. pot of boiling water, cook the cubed sweet potatoes until
they are tender but still offer some resistance when pierced with a
fork, about 8 to 10 mins. Set aside to cool. In a small bowl, combine
the sour cream, parsley, lemon juice, sugar, celery seed, dill,
paprika, pepper, and salt; and mix. Combine sweet potatoes, celery,
pickles, and onion. Add all but 2 tbsp of the sour cream dressing to
the potato mixture and mix well. Cover and refrigerate overnight or
at least until thoroughly chilled. Turn chilled salad out onto a bed
of greens; spoon the reserved dressing over the top and serve. Yield
- 4 to 6 servings.

Source: TPA Trib (1/15/98)

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