Sweet Potato and Apple Salad with Ginger Dressing

6 small sweet potatoes or yarns (about 2 Ibs. total), scrubbed (choose slimmer sweet potatoes for faster cooking)
2 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger (or to taste)
1/2 teaspoon ground cinnamon
1 cup plain nonfat yogurt
2 large red-skinned apples (about 1 Ib. total)
3/4 cup thinly sliced celery
1/2 cup salted roasted peanuts or almonds
Salt

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1. Place potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil; then reduce heat, cover, and simmer just until barely tender when pierced (20 to 25 minutes). Drain. Immerse potatoes in ice water until cool, then pat dry.

2. Meanwhile, in a large bowl, whisk honey, lemon peel, lemon juice, ginger, cinnamon, and yogurt to blend. Core apples and cut into 3/4 inch cubes. Add apples, celery, and 3/4s of the peanuts to dressing; mix well.

3. Peel potatoes and cut into 3/4 inch cubes; mix gently with apple mixture. Season to taste with salt. Sprinkle with remaining peanuts.

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makes 8 servings