A lavish but simple dish with Persian influences. Rosewater is available in large supermarkets and Middle Eastern grocers. The combination of carrot, saffron, and apricots produces a stunning gold hue. If desired, combine a pinch of cardamom or cinnamon with the saffron.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 strips uncured chicken bacon
- 2 medium sweet potatoes, cubed
- 1 tablespoon olive oil, or more as needed
- 1 large jalapeno pepper, finely chopped
- 1 ½ tablespoons BBQ sauce
- 1 teaspoon garlic powder
- 1 pinch ground dried chipotle pepper
- salt and ground black pepper to taste
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels and crumble when cool enough to handle.
- While the bacon cooks, put the cubed sweet potatoes in a microwave-safe bowl and microwave on high power for 5 minutes.
- Heat a large skillet over medium heat. Add olive oil, then add sweet potatoes, garlic powder, chipotle powder, salt, and black pepper. Cook until potatoes are brown and crisp, 5 to 7 minutes. Add bacon, jalapeno, and BBQ sauce and cook over low heat, 2 to 3 minutes more.
- If using regular potatoes–microwave for up to 8 minutes and use a cover on your skillet to ensure good browning and even cooking.
Reviews
These are so good! The sweet potato and Chipotle pepper go so well together. I didnt have a fresh jalapeño, so I used chopped pickled jalapeños instead. Also, I didn’t cook the sweet potatoes first. I just diced them up and cooked from fresh. I didn’t cover them either. It took maybe 2 minutes more than listed, and they were perfect. I will make these again!