Active Time

　　30 min

　　Total Time

　　45 min

　　Using the pan drippings to sauté the vegetables allows the bacon's smokiness to permeate the whole dish. It's a striking complement to the sweet potatoes and red peppers. And don't fret about making too much—you won't have leftovers for long. The flavors will meld further and make for a terrific breakfast the next day.

　　

Ingredients

Makes 6 (side dish) servings

　　1/2 pound sliced bacon, cut into 1/4-inch strips

　　2 medium onions, chopped

　　1 large red bell pepper, cut into thin strips

　　2 pound sweet potatoes, peeled and cut into 1/2-inch cubes

　　1 teaspoon chopped fresh thyme

　　

Step 1

Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.

　　

Step 2

Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.