Excerpts

Tangy Sweet Potatoes with Bacon 3 or 4 servings This is a change of pace from the usual candied sweet potatoes, and cooks in less than 45 minutes on the stovetop. It's great with grilled or roasted meat. You may substitute yams for the sweet potatoes. 1 pound sweet potatoes (about 2 medium) 1/4 pound bacon (about 6 regular slices) 3 green onions, sliced 1/4 inch thick 1/2 teaspoon salt 1/4 teaspoon dry mustard powder or 1/2 teaspoon prepared mustard A pinch of crumbled dried thyme leaves, optional Chopped fresh parsley for garnish, optional Have ready a large pot of salted water. Peel potatoes and cut into quarters; cut each quarter into 1/4-inch slices, adding to the pot of water as you slice (the potatoes will discolor if they sit on the cutting board after being sliced). When all potatoes have been added to the pot, heat to boiling and cook until potatoes are just tender. While potatoes are cooking, cook the bacon in large nonaluminum skillet over medium heat until crisp. Transfer bacon to paper-towel-lined plate, and drain off all but 1 tablespoon drippings from the skillet. When potatoes are tender, drain well. Reheat the bacon drippings in the skillet over medium heat; add the drained potatoes and the green onion. Cook, stirring occasionally, until potatoes are lightly browned, about 5 minutes. Add vinegar, salt, mustard and thyme; crumble bacon and add to skillet. Cook until heated through, stirring frequently. Garnish with fresh chopped parsley. Excerpted from The Seasonal Cabin Cookbook by Teresa Marrone All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.