Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!
[recipe servings=4 time=30 Minutes Difficulty=Easy]
8 Slices Bacon
2 Leeks, Sliced Into ¼-Inch Half Moons
4 Celery Ribs, Diced
2 Garlic Cloves, Minced
1 Teaspoon Dried Thyme Leaves (½ Teaspoon Thyme Powder)
¼ Cup Chicken Broth
4 Sweet Potatoes, Diced, Skin On
Salt To Taste
- Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 7 minutes, flipping halfway. Transfer to a paper towel to drain.
- Pour all but 1-2 tablespoons of bacon grease out of the skillet and return to medium heat. Add the leeks, celery, and a pinch of salt and cook for 5 minutes, until starting to soften. Add the garlic and thyme and cook for 1 minute.
- Add the chicken broth and sweet potatoes and stir, scraping up any brown bits on the bottom of the pan. Cover the skillet and cook for 10 minutes, until the potatoes are fork-tender. Remove the lid and cook for 5 more minutes over high heat, until the potatoes are browned. Season to taste with salt and pepper.
- Dice the bacon and stir it into the skillet.