A tasty 'sweet' take on the classic warm
German potato salad.
Hot Fresh Sweet Potato
Salad
- 5 cups sweet potato, cooked and sliced
- 3 slices bacon
- 3/4 cup chopped fresh onion
- 1 tablespoon all-purpose flour
- 1/2 cup water
- 1/4 cup vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoon prepared mustard
- 2 cups chopped peeled fresh tomatoes
- 1/3 cup chopped fresh parsley
- Cook bacon in large skillet until light
brown. Remove bacon from skillet, drain and crumble.
- Add onion to skillet and sauté
until tender. Blend in flour. Cook, stirring constantly, until
thickened. Stir in water, vinegar, sugar, salt, pepper and mustard.
- Add sweet potatoes, tomatoes, and parsley,
mix well. Heat for 5 minutes. Sprinkle with bacon.
Makes 6 servings.
Recipe provided of North Carolina Sweetpotato Commission.
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