You’re not aware of it yet, but this is your new favorite breakfast. Or lunch. Or diner. And here’s why:
1. It’s dead simple to prepare and cheap.
2. There’s only one skillet to clean. And who likes to do the dishes? Nobody. Guys, did you know we don’t have a dishwasher? Yes. True story. Sometimes, I feel like I spend my whole day washing dishes. Arghhh.
3. Sweet potatoes are full of good nutrients = your body will thank you. So go ahead and stuff your face with it (I know that’s what I did)
4. It’s ridiculously good. Simply delicious. I even dare to say it’s better than roasted potatoes.
Can I tell you guys a secret? Up until recently, sweet potatoes were not part of my life. I’m not positive but I believe I had never tried it before. WHAT? Well, to my defense, sweet potatoes isn’t really common in France. You can find some but really, only a few people consume it (and they have no idea what they’re missing). I kept seeing it on blogs and Pinterest but really, the thing didn’t appeal to me. For me, it was as tempting as turnips. That is to say: not at all. How wrong I was! Things changed when we moved to Australia – where it’s readily available – and decided to consume white potatoes only on very rare occasions. My first attempt with sweet potatoes was oven fries. Oh god, it was love at first sight. Or rather, love at first bite. Now I’m making up for lost time and became a heavy sweet potatoes consumer. Be prepared because this recipe won’t be the only one!
Cal: 130 - Protein: 3.5g - Fat: 7g - Carbs: 11.9g - Fiber: 1.8g - Sugar: 3.8g
WW Old Points: 3 pts - Points+: 3 pts
- 3 large slices of bacon, most of the fat removed, chopped
- 2 medium sweet potatoes, peeled and cubed
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- dried herbs of your choice (optional)
- Start by preparing the bacon and the sweet potatoes. Remove most of the visible fat from bacon but leave just enough to use as cooking fat. Chop it into small pieces. Peel and cut sweet potatoes into even-size cubes.
- Heat a non-stick skillet over medium/high heat. Add bacon and cook until it releases some fat. Add sweet potatoes to the skillet and stir to cover with bacon fat. Season with kosher salt, freshly ground pepper and herbs if using.
- Cook until sweet potatoes are crispy on the outside and tender on the inside, about 10 to 20 minutes depending on the size of your skillet and your stove, stirring often to make sure it doesn't burn and cooks evenly.
In my opinion, using kosher salt (or a salt with a bigger grain than regular salt) and freshly ground pepper in a must!