Sweet Potato Salad

4 garnet yams 1 sm red bell pepper, chopped
¼ c. mayo 1c. crushed pineapple, drained
2 Tbsp. Dijon mustard 2 green onions, sliced thin
4 celery ribs, diced salt and pepper to taste

To cook potatoes: wrap individually in foil, bake at 400 degrees for 1 hour on a cookie sheet. Cool, peel, cut into ¾” chunks.

Mix mayo and mustard. Add everything else. Mix well. Chill one hour before serving.