4 small sweet potatoes
1/4 cup Vegannaise
1 Tbsp. mustard
4 stalks celery, chopped into 1/4" pieces
1 small red pepper, 1/4" dice
1 cup fresh pineapple, diced
2 green onions, chopped
sea salt to taste
1/2 cup chopped pecans, toasted
Chopped fresh chives
Preheat oven to 400 degrees F. Wrap each sweet potato in foil and bake for 1 hour. Remove from heat, unwrap, and allow to cool. Then peel and cut into 3/4" pieces.
Using a large bowl, mix together Veganaise and mustard. Add cooled sweet potatoes, celery, red pepper, pineapple, and green onions. Season to taste with sea salt.
Cover and refrigerate for one hour. Then fold in pecans, sprinkle with chives, and serve.
Delicious as a salad served for an afternoon tea!