1 small sweet potato (about 5 oz). peeled, halved lengthwise and sliced into thin half-moons
4 slices bacon
1 med red onion, thinly sliced
2 garlic cloves, sliced
1/4 t. dried basil
1/4 t. ground cumin
4 oz mushrooms, sliced
1/4 t. salt
1/8 t. pepper
Place the sweet potato in a small saucepan and add enough cold water to cover by 2 inches. Bring to a boil and cook until the potato is crisp-tender, about 2 minutes; drain and set aside.
Cook bacon in a large nonstick skillet over medium heat until crisp, 6-7 minutes. Drain on a plate lined with paper towels, and then cut into 1-inch pieces.
Pour off all but 1 T. fat from the skillet and heat over medium-high heat. Add the onion, garlic, basil, and cumin and cook for 1 minutes. Stir in the mushrooms and cook, stirring occasionally, until they are starting to brown, 5-6 minutes. Add the sweet potatoes and continue cooking until the are tender, 4-5 minutes longer. Remove from the heat and stir in the bacon, salt and pepper.
As written Serves 1: 326 Calories, 10g fat (3g Sat Fat), 15g protein, 6g Fiber, 43g carbs. 1292mg Sodium
**With that much sodium recommend leaving out the salt which would reduce the sodium by about 600mg