Sweet Potato Salad

• 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
• vegetable oil 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 parsley or 1 tablespoon dried parsley flakes
• 5 tablespoons white vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon hot sauce
• 1 teaspoon prepared mustard
• 3 slices pepper bacon (optional) or 3 slices regular bacon, cooked and crumbled (optional)
• Garnish
• fresh flat-leaf parsley sprig

1. Arrange potatoes in an even layer in a 15x10-inch jelly-roll pan.
2. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
3. Bake at 400u0b0F for 25 minutes or just until tender. Let cool slightly.
4. Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended.
5. Add potatoes, and toss gently to coat.
6. Sprinkle with crumbled bacon, if desired; garnish, if desired.
7. Serve warm or chilled.

sweet potatoes, vegetable oil cooking spray, salt, celery, pepper, onion, green bell pepper, brown sugar, parsley, white vinegar, vegetable oil, hot sauce, mustard, pepper bacon, flatleaf

Taken from www.food.com/recipe/sweet-potato-salad-132699 (may not work)