Purple Sweet Potatoes with Facon

I first made this simple dish on Thanksgiving of 2012. We enjoyed it again last night.  It seemed like a simple way to snazz up sweet potatoes and make them savory instead of sweet.  This is such a filling dish that I think I made too much for us, but yay for leftovers!  Check out the steam in this photo!

Purple Sweet Potatoes with Facon

Ingredients:

5 purple sweet potatoes
1 Tbs. olive oil
1 pkg. SmartBacon
Salt and pepper to taste

Directions:

Peel the sweet potatoes, and chop them into bite-sized chunks.  Put them in a large pot with water to cover.  Bring them to a full boil, and boil for five minutes.  While the potatoes are boiling, heat the oil in a large pan over medium heat.  Dice up the facon and add to the pan.  After the potatoes have boiled, drain them, and add them to the pan with the facon.  Add the salt and pepper, and continue cooking over medium heat for about another five minutes. When they have crisped slightly and been mixed well with the facon, they are ready.  Serve with a salad and another vegetable for a complete meal.  Feeds five hungry vegans with leftovers.