Sweet Potato Salad

From Southern Living Magazine.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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 400°F 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.