Sweet And Savory Autumn Skillet

1. 1

   Peel sweet potatoes and cut in thick slices. Cut parsnip into 1/2 inch slices. In 2 separate pots, simmer the parsnips and sweet potatoes in a water level that just covers the bottom veggies so they are mostly steaming. (about 10 min) Then drain. (Drinking this cooking water is divine).

2. 2

   In a cast iron skillet on medium heat, cook bacon until done, and drain on paper towels. Pour out all but 1 tablespoon of the bacon fat from the pan.

3. 3

   Saute the onion in 1 tablespoon of bacon fat until carmelized.

4. 4

   In a large bowl, mash sweet potatoes and parsnips together. Add carmelized onions and bacon, stirring to mix.

5. 5

   Taste and add salt if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.