Matt's Sweet Potato Hash with Bacon
12 servings
4 lb sweet potatoes, peeled and cut into 1/2-inch cubes
2 t garlic powder
2 T olive oil, divided
1/2 lb sliced bacon, cut into 1/4-inch strips
2 T butter melted
3 medium red onions, chopped
1 T salt
1 large red bell pepper, cut into thin strips
2 t pepper
1 large green bell pepper cut into thin strips
Line a baking sheet with aluminum foil. Place sweet potato cubes into a bowl and drizzle with olive oil and butter, toss to coat. Season with salt, pepper and garlic powder. Toss again and spread sweet potatoes on baking sheet in a single layer. Roast at 400 for 20 minutes. Remove from oven and stir, return to oven and roast an additional 15 to 20 minutes or until browned and fork tender. Remove from oven and set aside. Cook bacon in a 12 inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet. Add onions and bell pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and bacon and allow to heat through.