Steps:
- 1. Preheat oven to 400F. wrap each sweet potato in foil and bake for 1 hour. Unwrap; let cool. Peel cut into 3/4 inch chinks. 2. In a large bowl, mix mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently. season to taste with slat and pepper. Cover and refrigerate about 1 hour. 3. Fold in pecans and sprinkle with chives
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