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1. In a covered Dutch oven, cook sweet potatoes in enough boiling water to cover for 8 to 10 minutes or just until potatoes are tender. Drain and cool slightly.
2. Meanwhile, for dressing, in an extra-large bowl, combine mayonnaise, orange peel, orange juice, salt, ginger, and nutmeg. Stir in celery and dried apricots. Add sweet potatoes; toss gently to coat. Cover and chill for 8 to 24 hours.
3. Before serving, stir in walnuts and pineapple. Makes 16 to 20 servings.