6 medium North Carolina Sweetpotatoes
6 slices bacon
2 boiled eggs
1 green onion, sliced
¼ cup fresh parsley, minced (or substitute 2 tbsp dried)
¼ cup fresh dill, chopped (or substitute 2 tbsp dried)
Dressing
½ cup mayonnaise
2 tbsp stone ground mustard
1 tbsp lemon juice
1 tbsp honey
Prep Time: 20 mins
Cook Time: 15 mins
Servings: 6–8
1 Peel and cut sweetpotatoes into 1½" cubes. Boil for 6 minutes until fork tender.
2 Boil eggs until hard and set aside to cool.
3 Cook and crumble bacon (oven method: 400° F, on foil lined baking sheet, approximately 10 minutes).
4 In a bowl, mix together mayonnaise, mustard, lemon juice, and honey. Set aside.
5 Chop or dice cooled eggs.
6 Drain sweetpotatoes and mix with dressing, bacon, eggs, green onion, parsley, and dill.
7 Serve either warm or cold and enjoy!
To learn more about North Carolina Sweetpotatoes, visit www.ncsweetpotatoes.com
