Using a fork, prick the sweet potatoes in several places.
Microwave them on high for about 8 minutes or until tender, turning over midway through cooking.
Cool the potatoes until easy to handle. Peel off the skin and cut into 3/4 inch chunks.
Meanwhile in a large bowl, mix the mayo, mustard, , salt, and pepper until blended.
Add the sweet potato chunks, celery, red pepper, pineapple, pecans, and green onion to the mayo mixture. Toss gently until evenly coated. Sprinkle with chopped chives.
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