Ingredients
| 2 | pounds sweet potatoes |
| 4 | slices thick-cut bacon |
| 6 | scallions |
| 1 | red bell pepper, diced |
| 1/2 | cup water |
| 1 1/2 | teaspoons kosher salt |
| 1 1/2 | teaspoons paprika |
| 1 | teaspoon cumin |
| 1/4 | teaspoon garlic powder |
Instructions
Peel sweet potatoes and cut into ¾-inch pieces. Set aside. Cook bacon until crisp. While bacon is cooking, slice scallions, keeping the white and light green parts separate from the dark green parts. Once bacon is cooked crisp, put it on a paper towel-lined plate and reserve drippings in the skillet. Add sweet potatoes, peppers and light parts of the scallions to the skillet. Cook, stirring occasionally until beginning to soften. Add water, salt, paprika, cumin and garlic powder. Cover and cook about 8 minutes, stirring occasionally until potatoes are mostly tender. Uncover and turn heat up to medium high. Cook stirring occasionally until potatoes are tender, slightly browned and all the liquid is evaporated. Stir in bacon and green scallions. Serves 6-8
