- 1/2 pound sliced bacon, cut into 1/4-inch strips
- 2 medium onions, chopped
- 1 large red bell pepper, cut into thin strips
- 2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon chopped fresh thyme
- Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.
- Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.