2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons lemon juice
1 cup mayonnaise
2 tablespoons orange juice
1 tablespoon honey
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup sliced celery
1/3 cup chopped dates
1/2 cup chopped pecans
Lettuce leaves
1 (11 ounce) can Mandarin oranges, drained

In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook).

Drain; toss with the lemon juice.

In a large bowl, combine mayonnaise, orange juice, honey, orange peel, ginger, salt and nutmeg. Add the warm potatoes, celery and dates. Toss to coat well. Cover and chill.

Before serving, gently stir in the pecans. Spoon salad onto a lettuce-lined platter. Arrange oranges around salad.

Yields 6 to 8 servings.