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Curry Ham-Sweet Potato Salad

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Ingredients 3 medium sized sweet potatoes or 3 (15oz.) cans sweet potatoes, drained and diced 1 (15 1/2 ounce) can pineapple chunks 2 cups diced cooked ham 1 small onion, minced 1 bell pepper, chopped 1/2 cup reduced fat or fat-free mayonnaise 1 tsp. curry powder 1/4 tsp. paprika Lettuce leaves 1/2 cup slivered almonds, toasted Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender. Drain. Let cool to touch and peel. Cut into 1/2-inch cubes. Drain pineapple chucks, reserving 2 tbsp. juice. Combine pineapple, ham, onion and green pepper. Fold in sweet potato cubes. Combine mayonnaise, reserved pineapple juice, curry powder and paprika. Mix well. Line a large salad bowl with lettuce leaves. Place salad mixture over lettuce leaves and top with mayonnaise mixture. Sprinkle with almonds, cover and chill. Makes 6 servings.