Sweet Potatoes with Bacon and Onions

Larry and I were on different wavelengths when it came to what we wanted for dinner. He didn’t tell me he wanted something Mexican with the steak until after I was already marinating in a Southern style marinade. My reasoning was because I wanted to use up some of my BBQ sauce. Later he said he was really just in the mood for margaritas, and Mexican just automatically goes with margaritas. No problem. Easy fix. We went a little Southeast Texas/Cajun instead, and that covered everything. 🙂

The focus today is on my sweet potatoes with bacon and onions. Sweet potatoes need a warm, relatively humid temperature to grow in, and what better place than the American South. They have been a staple in the diets of the Native Americans since the early 1700’s, and have been a popular Southern side dish ever since. Originally sweet potatoes were from South and Central America and have been a dietary staple for over 100,000 years. From South and Central America, they spread and soon became very popular all over. Their popularity spread to Southeast Asia as well as into Africa, and are now eaten pretty much all over the world in warm, humid areas.

This recipe, as so many of my recipes, only called for a few basic and simple ingredients, but when cooked up, it had a big, bold taste. This is just the way i like it too.

Sweet Potatoes with Onions and Bacon

2-3 sweet large sweet potatoes, peeled and sliced thin

4-6 pieces of bacon, cut into small pieces

1 red onion, sliced very thin

2 TBSP Cajun or Creole seasonings

olive oil

parsley

Cook the bacon first until it is crispy and browned. Once it is coked, remove it and set aside on a paper towel to absorb the grease.

Add some olive oil to the skillet and then add the sweet potato rounds. Cook the sweet potatoes until browned around the edges and softened, for about 7-10 minutes, stirring frequently.

Once they have softened and the edges are browned, add the Cajun seasoning. Sprinkle it over the top of the potatoes. Then add the onion slices, the bacon and parsley. Let the onions sweat for a few minutes then mix everything in together.

Once everything was ready, I served the golden sweet potatoes alongside some steak topped with my Mexican BBQ sauce Southwestern BBQ Chicken Pizza with Blue Corn Crust and some sauteed zucchini, crookneck, mushrooms and Peruvian peppers, with some of my cheesy pepper loaf Cheese and Pepper Wreath, and we even had a margarita as well.

Even though we started off thinking about different things, with a little ingenuity and a wee bit of compromise, everything turned out just right. It was a delicious meal that just hit the spot. 🙂

Stay safe and stay well Everyone. ‘Til next time.