A break from the traditional potato salad.

4 medium sweet potatoes, peeled and cubed
1 Granny Smith apple, chopped
½ cup chopped celery
½ cup chopped pecans
½ cup tofutti sour cream
½ cup mayonnaise
2 tablespoons lemon juice
2 tablespoons honey
Salt and pepper to taste

Cook potatoes in boiling water until just tender.  Do not overcook – sweet potato falls apart very easily.  Drain and cool.  Mix with apples, celery and pecans.  Whisk together remaining ingredients and pour over potato mixture.  Gently toss. Cover and chill.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!