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Sweet Potato Salad

Prep time 20 mins
Bake time 25 mins
Yield Makes 4 to 6 servings
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.


  • 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

How to Make It

  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.