Instructions: Cook cubed sweet potatoes in boiling water till tender but still a little firm. Cool. In a bowl combine sour cream, parsley, lemon juice, sugar, celery seed and dill, paprika, pepper, and salt and mix to combine. Set aside. In a large bowl combine cooled sweet potatoes, celery, pickles and onion. Add all but 2 tablespoons of the sour cream dressing to the potato mixture and mix well. Cover and refrigerate overnight or till thoroughly chilled. Mound the salad over fresh greens and spoon the remaining dressing over the top. Yummy in the Tummy!!

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