Sue Freeman 8-2-98
Sweet Potato Apple Salad
4 cups Sweet potatoes; cooked and cubed
20 oz. Pineapple chunks; drained
10 1/2 oz. Miniature Marshmallows
4 Red Delicious Apples; chopped
1/2 cup Flaked coconut
1/2 cup Walnuts; chopped
1 (8 oz.) carton Cool Whip®; thawed
3/4 cup Mayonnaise; or salad dressing
In a large bowl, gently toss first 6 ingredients. Combine whipped topping and mayonnaise; fold into
fruit mixture. Cover and chill at least 1 hour.
SOURCE: TASTE OF HOME Magazine; October/November 1994
issue;