In a lg. pot of boiling water, cook the cubed sweet potatoes until they are tender but still offer some resistance when pierced with a fork, about 8 to 10 mins. Set aside to cool. In a small bowl, combine the sour cream, parsley, lemon juice, sugar, celery seed, dill, paprika, pepper, and salt; and mix. Combine sweet potatoes, celery, pickles, and onion. Add all but 2 tbsp of the sour cream dressing to the potato mixture and mix well. Cover and refrigerate overnight or at least until thoroughly chilled. Turn chilled salad out onto a bed of greens; spoon the reserved dressing over the top and serve. Yield - 4 to 6 servings. Source: TPA Trib (1/15/98) Posted to MM-Recipes Digest by "Robert Ellis" on May 16, 1998