4 to 5 cups cubed peeled sweet potatoes
1 cup mayonnaise
1/3 cup orange juice
1 Tbsp. honey
1 Tbsp. grated orange peel
1/8 tsp. salt
1/8 tsp. ground giner or ½ tsp. grated fresh gingerroot
1/8 tsp. ground nutmeg
1½ cups julienned fully cooked ham
2 celery ribs, thinly sliced
¼ cup chpped dried apricots
1 whole fresh pineapple
1 cup chpped pecans

   Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Drain and cool. In a large bowl, combine the mayonnaise, orange juice, honey, orange peel, salt, ginger and nutmeg. Stir in the ham, celery, apricots and sweet potatoes.
   Stand pineapple upright and cut in half vertically, leaving the top attached. Remove fruit, leavinga ½-inch shell all the way around. Cut fruit into chunks; stir 1 cup into the salad (save remaining fruit for another use). Cover and refrigerate salad and shells for at least 4 hours. Just before serving, stir pecans into salad. Spoon into pineapple shells. Yield: 8 servings.