1.5 lbs sweet potatoes, peeled and dried
4 pieces of crispy bacon, diced
1 tablespoon olive oil
1/2 cup thinly sliced onion
1 stalk of finely chopped parsley
2 tablespoons apple cider vinegar
2 tablespoons fresh mint leaves, chopped
1/2 teaspoon mustard
1/2 cup chicken broth
Salt and black pepper to taste
1.5 lbs sweet potatoes, peeled and dried
4 pieces of crispy bacon, diced
1 tablespoon olive oil
1/2 cup thinly sliced onion
1 stalk of finely chopped parsley
2 tablespoons apple cider vinegar
2 tablespoons fresh mint leaves, chopped
1/2 teaspoon mustard
1/2 cup chicken broth
Salt and black pepper to taste
Cook the sweet potatoes in boiling salted water until they're tender
Drain them and let them cool down
Cut the sweet potatoes in half and set aside
In a skillet, cook the bacon until it's crispy
Remove the bacon and add olive oil to the skillet
Return the skillet to the heat and sauté the onion and parsley until they're soft
Add apple cider vinegar, mint leaves, and mustard to the skillet
Whisk everything together and add chicken broth, sweet potatoes, and bacon
Cook the mixture while stirring gently until it thickens and coats all the sweet potatoes
Season with salt and black pepper and serve garnished with fresh mint
