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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

1. Cook bacon in large skillet until light brown. Remove bacon from skillet, drain and crumble.
2. 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.
3. Add sweetpotatoes, tomatoes, and parsley, mix well. Heat for 5 minutes. Sprinkle with bacon.

Makes 6 servings.

Recipe provided of North Carolina Sweetpotato Commission.