Sweet Potato, Bacon and Apple Hash
2 Gamet Yams, peeled and cut into ½ inch dice
Extra-Virgin Olive Oil
4-6 Slices thick cut Bacon, cut into lardons
1 Large Onion, cut into ½ inch dice
2 Granny Smith Apples, cored and cut into ½ inch dice
4 Scallions, white and green parts separated and thinly sliced
½ Cup Green Pumpkin Seeds (pepitas) toasted
Preheat oven to 400 degrees F.
In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt, to taste. Toss to coat and arrange them on a baking sheet. Roast the sweet potatoes until they are soft but not mushy, about 10-15 minutes. Remove from the oven and save
Coat a large sauté pan with olive oil. Add the bacon and put the pan over medium-heat. When the bacon has started to get crispy and brown, add the onions, season with salt and sauté until the onions are very soft. Add apples and scallion whites and sauté for 3-4 minutes. Stir in the sweet potatoes and sauté until they are cooked through and start to get crispy (about 7-8 minutes)
Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.