Remember the poll? The one from last week asking about side dishes you’d like to see redone. Well, it seems you want to inject some life into sweet potatoes, followed by dressing. So here we go. A fresh look at sweet potatoes. Well, fresh for me anyway.
Sweet potatoes are not my favorite. There’s something about the mildly sweet taste made into super-sweet, cinnamony side that just doesn’t do it for me. But since you guys wanted sweet potatoes and because they’re supposed to be so good for us, I’ve been thinking about how to ‘like’ them. I’m here to tell you that I loved these!
While am at it, I should say that I essentially applied very similar ingredients to the ones I used a few months ago for those Bacon Potatoes. By the way, if you want to change up regular potatoes, that’s a good way to go. Two medium-sized sweet potatoes will yield enough for about 6 generous servings.
Bacony Sweet Potatoes
2 sweet potatoes (approx 4 cps cubed)
3-4 bacon slices, diced
1 medium onion, chopped
3/4 tsp sea salt
3/4 tsp ground black pepper
1/2 tsp cumin powder
1/4 cp water
Peel and cube the potatoes. Saute the bacon in a large saute pan–make sure it has a lid. It’s up to you if you want to crisp the bacon, we prefer it a bit on the soft side, cooked long enough to render the fat. Add the onions to the bacon & fat, cook until they begin to soften.
Add the sweet potatoes and stir in the salt & pepper. Stir so everything is well incorporated. Add the water, lower the temperature and cover with the lid. Allow the potatoes to steam for about 20 minutes, stirring it occasionally.
Serve warm. That’s all she wrote.