Yield: 5 cups
2 c. water
8 oz. Tuxedo Barley
4 c. peeled, medium-dice sweet potato
½ c. honey
¼ c. Dijon mustard
½ c. mayonnaise
1 T. chiffonade of fresh basil
Bring water to a boil; add Tuxedo Barley. Cook, covered, for 50 minutes. Uncover and lay Tuxedo Barley out on a sheet tray. Chill and reserve.
Bake sweet potatoes at 350°F until tender, 25 to 30 minutes. Chill and reserve.
In a small mixing bowl, whisk the honey, mustard and mayonnaise until well blended. Reserve.
In a large mixing bowl add sweet potatoes, Tuxedo Barley and basil. Fold in the dressing. Chill until service.