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3 slices bacon, fried crisp, drained & crumbled. Reserve drippings & keep warm.
1/4 cup red wine vinegar, or to taste
Kosher salt and freshly ground black pepper, to taste
2 large sweet potatoes, peeled and cut into a medium dice
1/4 cup red onion, small dice
1/4 cup red bell pepper, small dice
1 tender rib of celery with leaves, small dice
2 tablespoons minced parsley
Steam the sweet potatoes until al dente, about 8 minutes. Do not allow the potatoes to get mushy so check before 8 minutes are up.
Place cooked sweet potatoes on a platter in a single layer and allow to cool. Meanwhile, prepare the vegetables. When the potatoes are cool (not cold), toss with vegetables, bacon drippings, vinegar, parsley, salt and pepper. Adjust vinegar, salt & pepper to taste. Serve at room temperature.
—Ann Sheehy
