Sweet Potato Hash


4 strips applewood smoked bacon, cut into 1/4 inch dice


1/2 medium Vidalia onion, cut into half moons


2 Tbsp kosher salt for boiling water


2 jumbo or 4 small (about 1 1/4 pounds) sweet potatoes, peeled and cut into 1/4 inch dice (5 cups)


3 Tbsp cane syrup or grade B dark maple syrup (I use the maple syrup)


2 Tbsp unsalted butter cut into several pieces


sea salt


1/2 tsp freshly ground black pepper


2 sprigs rosemary leaves, minced (1-2 Tbsp)


Place the diced bacon in a large nonstick skillet over medium heat. Cook, stirring, for 3 to 4 minutes.
When it is just starting to brown, add the onion and cook, stirring often, for about 10 minutes, until the onion starts to caramelize and the mixture becomes dark brown.
Meanwhile, spread out a few wide layers of paper towels.
Bring a quart of water to boil over high heat; add the 2 Tbsp kosher salt. Add the diced sweet potatoes; when the water returns to a boil, cook for 2 to 3 minutes. The potatoes will still have some crunch. Drain, spread on paper towels, pat dry.
Add the diced potatoes to the caramelized bacon-onion mixture, then add the syrup and butter, stirring to combine. Cook for 1 to 2 minutes, stirring gently, until potatoes are tender. Season with salt, pepper, and rosemary. Remove from heat. Printed in The Washington Post November 2008.
To make it a more hearty main dish, I often add crumbled pork breakfast sausage and brown rice I cooked earlier.


paper, string, leaf branch from Kathy Winters' Beautiful You
paper, ribbons, tag from Pixels by Jen Americana
stitching from Unforgettable Moments welcome kit
frame from Twin Mom Scrap Summer Sweetie freebie
recipe card from KPertiet
sweet potato from Valerie Randall cookbook ScrapSimple set at ScrapGirls
utensils from Erica Hite's Precious Boy at ScrapGirls
scattered hearts from Craft-tastrophic Tenderly