Sweet Potato Salad

2 slices bacon, chopped
1 pound sweet potatoes, peeled and cut into %-inch pieces
Y:. red bell pepper, cut into Y:.-inch pieces
tablespoon cider vinegar
1Y:. teaspoons Dijon mustard
Salt and pepper
Pinch cayenne pepper
tablespoons vegetable oil/'"
2 scallions, sliced thin

1. Cook bacon in lO-inch skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. :i 2. Meanwhile, fill large saucepan 'with 1 inch d water. Bring water to boil. Place steamer basket y in saucepan and add sweet potatoes. Reduce .r heat to medium-low and cook, covered, until e potatoes are nearly tender, about 10 minutes.
Add bell pepper and cook, covered, until vegie etables are just tender, 2 to 4 minutes. Drain u, vegetables and rinse with cold water until cool, :d about 2 minutes. Transfer to large bowl.
:e 3. Combine vinegar, mustard, 14 teaspoon as salt, Va teaspoon pepper, and cayenne in bowl. :0 Transfer half of vinegar mixture to small bowl c- and microwave until steaming, about 10 seere onds. Drizzle hot vinegar mixture over vegeta- 19 bles and gently toss until evenly coated. Let sit sy at room temperature until flavors meld, about Jr, 15 minutes.
it 4. Whisking constantly, drizzle oil into
oil remaining vinegar mixture in slow, steady n.g stream until fully emulsified. Pour dressing over oUr vegetables and gently toss until evenly coated. ed. Stir in bacon and scallions, cover, and refrigerate .ve until chilled, about 30 minutes. Sea on with salt .ed and pepper to taste. Serve.


Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user SUZMANNIE.