|You know this picture makes you hungry....|
serves 2-4, depending on how hungry/pregnant the people are
8 oz bacon, chopped into pieces
2 cloves of garlic
3-4 sweet potatoes, grated (about 4 cups) To save time, grate the potatoes while the bacon is cooking.
1/2 - 1 cup tomato, chopped
In medium stockpot (mine is 4 quarts) brown the bacon until it reaches the desired level of crispy-ness. Remove the bacon from the pan with a slotted spoon and set aside. Add the garlic to the left over bacon fat and saute until fragrant, then add the grated potatoes. Cook the potatoes, stirring occasionally for about 10-15 minutes, until they're almost soft, or longer if you prefer them really cooked. (Tasting is the best way to tell how done you like them, so do it!) When the potatoes are done, add the tomato and stir until they're warmed through. Add the bacon. Serve sprinkled liberally with cheese, and enjoy!
This dish is very, very flexible. Really. The recipe is more like... guidelines... than actual rules. Add more, add less; whatever tickles your fancy! I might add Kale to give it some green next time. Remember: If you want to get the most out of your meals, you have to eat the rainbow, and I'm not talking about skittles. :-P
For me, this dish was also *super* inexpensive! Yay! Using bacon from the super sale, the cost for the *whole* thing was less than $4. You heard me, $4! Even if Noel and I eat the whole thing at one meal (ahem) then that's still a whole, good-for-you, meal at two bucks a person. It's hard to beat that.