Ah, the flavors of fall: the infamous pumpkin, warm spices and apple cider. It’s easy to overlook another serious contender, though: the sweet potato. Similar to pumpkin, its use in pies and casseroles is to-die-for. It’s also really good in a brunch hash: crispy on the outside, soft on the inside and slightly sweet. Paired with smoky bacon, onions, bell pepper and thyme, there’s not much more you can ask for.
(Recipe adapted from Epicurious)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 side dish servings
1/2 pound sliced bacon, cut into 1/4 inch strips
2 medium onions, chopped
1 large red bell pepper, chopped
2 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1. Fill a saucepan that’s large enough for the sweet potatoes with water and bring to a boil under high heat.
2. Cook bacon in a 12 inch nonstick skillet over medium heat until crisp. Transfer to paper towels, leaving the bacon fat in the skillet.
3. Add onions, bell pepper, 1/2 teaspoon salt and pepper to skillet and cook, stirring occasionally. While they’re cooking, blanch the sweet potatoes in the boiling water for 2 minutes or until they are fork tender.
4. Drain potatoes, and add them to the skillet along with another 1/2 teaspoon salt. Cook, covered, and stir occasionally until potatoes are tender and starting to brown, 10 to 14 minutes.
5. Take skillet off the heat, and stir in thyme and bacon. Add more salt and pepper to taste. Enjoy as is or with hot sauce (highly recommended).
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