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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Southern Living Magazine. Ingredients:
2 lbs sweet potatoes, peeled and cut into 1-inch cubes |
vegetable oil cooking spray |
3/4 teaspoon salt, divided |
2 celery ribs, diced |
1 jalapeno 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 parsley or 1 tablespoon dried parsley flakes |
5 tablespoons white vinegar |
1 tablespoon vegetable oil |
1 teaspoon hot sauce |
1 teaspoon prepared mustard |
3 slices pepper bacon (optional) or 3 slices regular bacon, cooked and crumbled (optional) |
fresh flat-leaf parsley sprig |
Directions:
1. Arrange potatoes in an even layer in a 15x10-inch jelly-roll pan.
2. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
3. Bake at 400°F for 25 minutes or just until tender. Let cool slightly.
4. Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended.
5. Add potatoes, and toss gently to coat.
6. Sprinkle with crumbled bacon, if desired; garnish, if desired.
7. Serve warm or chilled.
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