Sweet Potato and Apple Salad

4 sm Sweet potatoes or yams
1/2 c Walnuts
2 tb Honey
1 ts Grated lemon peel
1 tb Lemon juice
3/4 ts Ground ginger
1/2 ts Ground cinnamon
1 c Unflavored nonfat yogurt
2 sm Red apples
3/4 c Thinly sliced celery

In a 5 to 6 quart pan, simmer potatoes in water to cover just until barely tender when pierced, 20 to 30 minutes. Drain and let cool.

Place nuts in a 9" square baking pan. Bake in a 350 degrees F oven until light gold under skin, 10 to 15 minutes. Let cool.

In a large bowl, mix honey, lemon peel, juice, ginger, cinnamon an yogurt until blended. Peel cool potaotes and cut into 3/4" cubes. Core apples and cut into 3/4" cubes. Add potatoes, apples, 1/3 cup nuts and celery to yogurt dressing. Mix gently. Transfer to serving bowl and garnish with remaining nuts.

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