4 to 5 medium sweet potatoes
12 slices of bacon
1 can of sausages
1 1/2 tablespoons of flour
2 tablespoons of grated carrot
1 1/2 teaspoons of salt
1/4 teaspoon of pepper
1 cup of water
1/3 cup of vinegar
4 to 5 medium sweet potatoes
12 slices of bacon
1 can of sausages
1 1/2 tablespoons of flour
2 tablespoons of grated carrot
1 1/2 teaspoons of salt
1/4 teaspoon of pepper
1 cup of water
1/3 cup of vinegar
Bake the sweet potatoes
Peel and cut
Fry the bacon slices until crispy
Remove the bacon from the skillet and drain on paper towels
Cook the sausages, cut in half, in two tablespoons of leftover bacon fat until browned
Remove the sausages and keep warm
In the remaining bacon fat, add flour, grated carrot, salt, and pepper
Gradually add vinegar, water, and the remaining crispy bacon, along with diced onion and sweet potatoes
Let it simmer slowly, covered, for 10 minutes, stirring occasionally
Place the warm salad in the center of a serving dish or platter, topped with sausages and sprinkle with remaining crispy bacon
