Grilled Sweet Potato Salad

Bring a large pot of salted water to a boil. Add the sweet potatoes and boil until just tender, but not too soft, about 10 minutes. Drain and cool.

Preheat your grill to high.

While your potatoes are cooling and your grill is heating up, prepare the rest of your ingredients.
In a large saute pan, cook the bacon over medium heat, until just crispy, about 8 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Add the onions to the saute pan with the bacon grease, and cook for 2-3 minutes. Lower the heat, and add the jalapeño and garlic. Cook for another minute. With the heat still set on low, add the olive oil, cider, vinegar, sugar and a dash of salt and pepper. Whisk to combine. Cook for 5-6 minutes or until the onions begin to turn a pinkish color. Remove from heat and set aside.

Once your potatoes are cool enough to handle, place them in a medium bowl with the canola oil, cayenne pepper, and a generous amount of salt and pepper. Toss gently to combine. Grill your sweet potatoes for about 3 minutes on each side or until you get nice grill marks. Remove from heat.

Place your sweet potatoes on your serving platter and top with the bacon and pickled onion mixture (liquid included). Sprinkle the parsley on top. Serve warm, at room temperature or chilled! Enjoy!