• 2 sweet potatoes, peeled and cubed
• 1 T butter or coconut oil, melted
• ¼ Cup celery, diced
• ¼ Cup pecans, chopped
• ¼ cup green onions, chopped

Dressing:

• 1 clove garlic, minced
• 1 T lemon juice
• ½ tsp mustard powder
• 4 T cold pressed olive oil
• 1/8 tsp dried parsley
• 1/8 tsp dried thyme
• 1/8 tsp fresh ground pepper
• Sea salt and pepper to taste

Preheat oven to 400 degrees.  Toss cubed sweet potatoes in a bowl with the melted butter or coconut oil.  Bake cubed sweet potatoes on a cookie sheet or pan until tender but not mushy (about 45 minutes).  Allow to cool slightly.  Chop celery, pecans, and green onions and put in a bowl with the sweet potatoes.   In a small bowl, thoroughly mix together the garlic, lemon juice, and mustard powder until mustard powder is dissolved.  Slowly whisk in olive oil until all ingredients are thoroughly mixed and mixture begins to thicken.  Add parsley, thyme, pepper, and salt.  Stir.

Put just ¼ cup of the dressing into the bowl with the sweet potato salad and gently toss.  The remainder of the dressing can be stored in the refrigerator for 2 weeks in a glass jar.  Potato salad can be served warm or cold.

(Adapted from Get Healthy through Detox and Fasting by Don Colbert, MD)