Sweet Potato Salad

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

Preparation

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.