6 medium sweet potatoes, peeled and diced
1-1/2 cups celery, chopped
3 green onions, with tops, sliced
1 cup mayonnaise
1 cup sour cream
2 tablespoons cider vinegar
1/2 cup parsley, chopped
1 cup pecans, chopped
Salt and pepper
Steam the sweet potatoes until just tender, about 10 minutes. (Avoid overcooking them.)
Rinse under cold water, drain and place in a large mixing bowl.
Add the celery and green onions to the bowl with the sweet potatoes.
In a small bowl, combine the mayonnaise, sour cream and cider vinegar. Season to taste with salt and pepper, and fold the dressing into the salad.
Chill the salad for 30 minutes.
Just before serving, add the parsley and pecans and toss well to combine.
Season with salt and pepper and serve.