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Low-Country Sweet Potato Salad




Source of Recipe


cook's country






Recipe Introduction


Sweet potatoes and sesame seeds are an important part of cooking along the South Carolina coast, otherwise known as the Low Country.





List of Ingredients



• 2 1/2 pounds sweet potatoes , peeled and cut into 1 1/2-inch pieces
  
• 2 3/4 pounds russet potatoes , peeled and cut into 1-inch pieces
  
• 1/2 cup olive oil
  
• 4 slices bacon , cut into 1/2-inch pieces
  
• 1 large shallot , minced
  
• 1 teaspoon cayenne pepper
  
• Table salt and ground black pepper
  
• 1 tablespoon lemon juice
  
• 1 teaspoon Tabasco sauce
  
• 2 tablespoons toasted sesame seeds
  
• 2 tablespoons chopped fresh parsley leaves
  






Instructions



1. Adjust oven racks to upper-middle and lower-middle positions and heat to 375 degrees. Spray two rimmed baking sheets with cooking spray. Set aside.
   
2. Toss potatoes with 1/4 cup oil, bacon, shallot, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl. Divide between prepared pans and bake until tender, 30 to 40 minutes, stirring potatoes every 10 minutes and switching positions of pans halfway through cooking. Cool potatoes for 20 minutes.
   
3. Whisk together lemon juice, Tabasco, and remaining 1/4 cup olive oil in small bowl. Season dressing with salt and pepper to taste. Transfer cooled potatoes to large serving bowl, add lemon juice mixture and 1 tablespoon each of sesame seeds and parsley, and toss gently to coat. Sprinkle remaining sesame seeds and parsley on top. (Salad can be refrigerated for up to 1 day.) Serve chilled or at room temperature.
   






Final Comments


Serves 6 to 8