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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Mix up your usual potato salad recipe by using sweet potatoes. This dish is full of color and flavor from the jalapeño pepper, parsley, and hot sauce. 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:
1. 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.
2. Bake at 400° for 25 minutes or just until tender. Let cool slightly.
3. 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.
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