Categories: Sides

Ingredients

• 6 medium sweet potatoes, cubed
• 1 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb bacon strips, chopped
• 4 celery ribs, chopped
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup beef stock
• 2/3 cup balsamic vinegar
• 1 1/2 tbsp. paprika
• 3/4 tsp ground cumin
• 6 green onions, chopped
• Minced fresh parsley

Directions

1. Preheat oven to 375. Place potatoes in a 15×10-inch pan; drizzle with olive oil and sprinkle with salt and pepper. Turn to coat. Bake until tender, 30-35 minutes.

2. Meanwhile, in a large skillet, cook the bacon over medium-low heat until crisp; drain. Discard all but 4 tsp drippings.

3. Cool celery and onion in reserved bacon drippings over medium heat until tender, 6-8 minutes. Stir in garlic; cool 1 minute. Add beef stock and balsamic vinegar; simmer until liquid is reduced by half, 5-8 minutes. Add paprika and cumin; cook 1 minute longer.

4. Pour balsamic mixture over sweet potatoes; add the bacon. Toss to coat. Top with green onions and minced fresh parsley; serve immediately.

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