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Sweet Potato Salad


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Member since 2006

Serves 4 to 6 | Prep Time | Cook Time 25

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


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.


Pairs Well With


Notes

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

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