1 pound sweet potatoes
1 can (8 ounces) crushed pineapple in juice, well drained
¼ cup celery, diced
¼ cup plus 2 Tbsp. golden raisins
¼ cup toasted chopped pecans
3 Tbsp. shredded sweetened coconut
¼ cup sour cream
¼ cup lite mayonnaise
1/8 tsp. ground ginger
Peel the potatoes, and cut into 5/8- inch cubes. There should be 3 cups.
Place the potatoes in a 2-quart pot. Add enough water to barely cover the potatoes.
Bring the potatoes to a boil over high heat. Reduce the heat to medium, cover, and cook for 5 minutes, or just until the potatoes are tender. Drain the potatoes, rinse with cool water and drain again.
Place the potatoes in a large bowl. Add the drained pineapple and the celery, raisins, pecans, and coconut, and toss to mix well.
Place all of the dressing ingredients in a small bowl, and stir to mix well. Add the dressing to the salad, and toss to mix well. Cover the salad and chill for at least 3 hours before serving.