Greetings, hungry readers! This is Meagan from Eat Something Delicious and I’ll be taking over for Kylie today. Kylie and I “met” last year when we noticed how much each of our blogs had in common. We quickly became good friends who connected on more than just our blogging hobbies (although, she’s still my go-to person for when I start rambling about WordPress updates, rich pins, and all the other blogging topics my poor husband used to endure listening to). A Slice of Ky has really grown to be an amazing site and I’m so excited to be sharing one of my recipes here today.
A few years ago, all my experiences with sweet potato could be summed up in two dishes: sweet potato casserole (yes, the kind with marshmallows on top) and sweet potato pie. I never realized how versatile it could be and that it doesn’t have to be reserved for sweet dessert dishes only. Once sweet potato fries and chips started getting popular, it really piqued my interest and I soon realized there were so many good sweet potato recipes out there that weren’t desserts.
This recipe combines several contrasting flavors – sweet potato, salty bacon fat, savory herbs, and tangy cranberries. It may not sound like it at first, but they balance each other out perfectly. This would really make a great side dish at the holidays and doesn’t take much time or effort to make. I’ve suggested olive oil and a substitute to bacon fat in case you need to make this vegan-friendly for yourself or your guests.
One more thing. If you’re reading this because you’re working on your Thanksgiving menu, Kylie put together a Thanksgiving recipe roundup post last year that might be helpful. It’s a few weeks early but I hope you all have a wonderful Thanksgiving!
- 2.5 lb sweet potato (about 2 large or 7 C when diced small)
- 2 Tbsp bacon fat or olive oil for vegan option
- ½ tsp salt
- 1 tsp Primal Palate Garlic & Herb seasoning
- ½ C dried cranberries
- Peel potatoes and dice into small pieces.
- Heat fat in a skillet over medium-high heat until hot, about 2 minutes.
- Add diced potatoes and salt then stir so the potatoes are evenly coated in fat and salt. Allow to brown, stirring occasionally until the potatoes are fully cooked, about 10 minutes. *see notes*
- Add the garlic & herb seasoning blend then cranberries and stir. Allow the cranberries to warm and soften a bit before removing from heat and serving.