Prick the sweet potatoes with a fork or knife 5 or 6 times. Place them on a microwave safe plate and cook for 5-10 minutes depending on the size of the sweet potatoes. Do not overcook. You want the sweet potatoes to still have some texture. Cool until easy to handle. Peel, then cut into 1 inch chunks.
In a large bowl, mix the mayo, mustard, salt and pepper.
Add the sweet potatoes, celery, bell pepper, onion and pineapple. Toss gently. Cover and refrigerate at least one hour.
Season with parsley. Serve cold and enjoy!
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Notes
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