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Sweet Potato Salad Recipe

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This recipe for Sweet Potato Salad, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Hunter
Added: Thursday, September 7, 2006


2 pounds sweet potatoes, peeled and cut into 1-inch cubes
vegetable 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 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)

Arrange potatoes in an even layer in a 15-x10-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.




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