This salad is a yummy mix of flavors.
A peculiar day. Started off at 63° at 7 AM. Quickly climbed into 80°s by noon. Then a brief shower. A period of sunshine. Then a hailstorm. A return to sunshine. Plans for barbecued chicken could proceed. Joan made this dish to enhance the meal. Our neighbor, Susan, earlier in the day brought us some fiddlesticks. These added some zest to our dinner. The fiddlesticks tasted like a cross between an asparagus and a bean. Joan simply steaming them.
2 Ibs. sweet potatoes, peeled and cut into 1-inch cubes
3/4 t. salt, divided
1/2 c. onion, diced
1/3 c. green pepper, diced
3 T. brown sugar, packed
1 T. dried parsley
1/4 c. plus 1 T. white vinegar
1 T. oil
1 t. hot pepper sauce
1 t. mustard
3 slices bacon, crisply cooked and crumbled
Arrange sweet potatoes in an even layer on a baking sheet lightly sprayed with non-stick vegetable spray. Sprinkle potatoes with 1/2 teaspoon salt. Bake at 400 degrees for 25 minutes, or just until tender; let cool slightly. Stir together remaining ingredients except bacon until blended. Add potatoes and toss gently to coat: sprinkle with bacon. Serve warm or chilled.
Serves 6 to 8.