INGREDIENTS
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1 1/2 pounds sweet potatoes or yams, scrubbed, quartered lengthwise and cut crosswise into 3/4-inch pieces
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3 tablespoons cider vinegar
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2 tablespoons sweet pickle relish
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2 teaspoons Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/2 cup Crisco® Pure Vegetable Oil
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2 green onions, trimmed and thinly sliced
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1/4 cup finely chopped red bell pepper (optional)