Sweet Potato Salad

Ingredients

• 3 tablespoons brown sugar 
• 2 rib celery diced
• 1 leaf garnish: flat parsley sprigs fresh
• 0.3 cup bell pepper diced green
• 1 teaspoon hot sauce 
• 1  jalapeno seeded finely chopped
• 1 teaspoon mustard prepared
• 0.5 cup onion diced
• 2 tablespoons tablespoon parsley flakes dried fresh chopped
• 0.8 teaspoon salt divided
• 2 pounds sweet potatoes peeled cut into 1-inch cubes
• 1 tablespoon vegetable oil 
• 5 tablespoons vinegar white

Equipment

• bowl
• frying pan
• oven

Directions

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.
3. 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.