SWEET POTATO SALAD

 

  • Cooking Time: 25
  • Servings: 4 to 6
  • Preparation Time:

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • Vegetable cooking spray
  • 3/4 teaspoon salt, divided
  • 2 celery ribs, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/2 cup diced onion
  • 1/3 cup diced green bell pepper
  • 3 tablespoons brown sugar
  • 2 tablespoons chopped fresh or 1 tablespoon dried parsley flakes
  • 5 tablespoons white vinegar
  • 1 tablespoon vegetable oil
  • 1 teaspoon hot sauce
  • 1 teaspoon prepared mustard
  • 3 slices peppered or regular bacon, cooked and crumbled (optional)
  • Garnish: fresh flat-leaf parsley sprigs

Directions

  • Arrange potatoes in an even layer in a 15- x 10-inch jelly-roll pan.
  • Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
  • Bake at 400° for 25 minutes or just until tender. Let cool slightly.
  • Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended.
  • Add potatoes, and toss gently to coat.
  • Sprinkle with crumbled bacon, if desired; garnish, if desired.
  • Serve warm or chilled.

Notes

Something different for this 4th of July. We are giving this one a try today. Recipe courtesy of Southern Living Magazine.

Author Credit: Southern Living

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