Title: Chilled sweet potato salad w/sweet pickles and
 Categories: Salads
      Yield: 4 Servings
 
           -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.