| 10 | 25 | 186 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 1 dash | Kosher salt (to taste) |
| 3 large potato | Sweet potato (peeled and cut into chunks) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (seeded and minced) |
| 2 tbsp | Whole grain mustard |
| 2 clove(s) | Garlic (minced) |
| 1/4 cup | Rice vinegar |
| 1/4 cup | Extra virgin olive oil |
| 4 slice | Bacon, uncured, Nature's Choice (cook until crisp) |
| 4 medium stalk(s) | Celery (thinly sliced) |
| 1 cup | Green onion |
Bring a medium-large pot of salted water to a boil. Add the sweet potatoes and simmer until just fork-tender, about 15 minutes. Drain the potatoes and briefly and gently rinse them with cold water. Set aside.
SWEET POTATOES are one of nature’s best sources of vitamin A and a great source of vitamin C. One 8-ounce sweet potato will give you 100 percent of your recommended daily vitamin A. If you consume a little fat with the sweet potatoes (like the olive oil in the recipe here), it helps your body utilize all the vitamin A even more efficiently.
| Meat Alternative | 0.1 |
| Vegetables | 2.1 |
