Delicious! My family loves sweet potatoes so I am always on the look-out for new ways to fix them. We loved the flavors of the bacon and onions with the sweet potatoes. I made this as written, except I parboiled the sweet potatoes (whole and unpeeled) for about 10-15 minutes. I let them cool for a short time before peeling and slicing them. I didn't use any sugar and only a light sprinkling of salt. I cooked this dish in a cast iron skillet and did have to add some additional butter to prevent the potatoes from sticking to the pan. My family devoured this and gave it 2-thumbs up! Thank you for sharing this wonderful recipe...it is definitely a keeper! *Made for P-A-R-T-Y tag game*
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This is a terrific recipe. It almost tempted my bacon loving sweet potato hating son to try them. I swear there is nothing that bacon doesn't make better. I did partially cook the sweet potatoes first and then fried them with the skins on. I did cube them so that I could more easily get a larger quantity in the pan. Next time I will just slice them as the recipe suggests. I have always loved leftover sweet potatoes fried in butter and now I may just have to add bacon. Thanks for sharing your recipe. Made for 2010 Spring PAC.
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