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Ingredients 2 2 2medium sweet potatoes, diced 4 4 4pieces double-smoked bacon 1/4 .25 .25red onion, diced 1 1 1Tbsp. TABLESPOON_USVolumewhole grain mustard 5 5 5sprigs parsley 2 2 2Tbsp. TABLESPOON_USVolumetoasted pecans, lightly chopped 1 1 1ripe, Fresh Hass Avocado seeded, peeled and diced 1 1 1Tbsp. TABLESPOON_USVolumekosher salt (or to taste) 1 1 1tsp. TEASPOON_USVolumecracked black pepper (or to taste) Instructions Place sweet potatoes in medium pot of cold water seasoned with salt and pepper; bring to boil over medium heat; remove sweet potatoes; cool in ice bath. In medium skillet, render bacon over low heat; remove when crisp; add cooled and dried sweet potatoes to skillet. Caramelize sweet potatoes on each side, remove from heat. Add red onion, mustard, season with salt and pepper; toss lightly to coat. Chop bacon crosswise into ¼ inch strips; mix into “hash.” Fold in parsley, pecans and avocado. Season to taste with salt and pepper. Serve warm to room temperature.   * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 4

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