Ingredients:

4 medium sweet potatoes, cooked and cubed

1 apple, cored and diced

1/2 cup diced celery

1/2 cup coarsely chopped walnuts

1/2 cup mayonnaise

1 tablespoon grated orange rind

1/4 cup fresh orange juice

1 tablespoon honey

1/2 teaspoon mace

1/2 teaspoon salt

Salad Greens

Directions:

Cook sweet potatoes in lightly salted boiling water to cover, about 20 minutes or until just tender. Cool, remove peel. Cut sweet potatoes into 1/2-inch cubes. Combine sweet potatoes, apples, celery and walnuts in large bowl. Combine remaining ingredients in small bowl; pour over sweet potatoes mixture, toss lightly. Chill at least 1 hour. When ready to serve, line serving plate with greens and spoon sweet potato mixture onto greens, if desired.

Makes 6 to 8 servings.

Ingredients:

2 1/2 cups sweet potatoes,peeled and cut into small cubes

1 cup chopped onion

1 cup sliced celery

2 tablespoons margarine or butter

1/4 cup chopped fresh parsley

1 teaspoon ground ginger

1 (16 ounce) package cornbread stuffing

1/2 cup chopped pecans

1 large can chicken broth

Directions:

Preheat oven to 375 degrees. In a nonstick skillet, sauté sweet potatoes, onion and celery in margarine for 7 to 10 minutes, or until onions and celery are tender. Spoon mixture into large mixing bowl. Stir in parsley and ginger. Add cornbread and pecans. Toss gently to mix. Slowly add chicken broth and toss gently to moisten. Place stuffing in a casserole dish. Bake covered for 30 minutes. Then uncover and bake an additional 15 minutes, or until top is lightly browned and stuffing is heated through.

Makes 8 servings.