Makes 12 Servings
6 Medium Sweet potatoes, Small dice
4 Tbsp Olive Oil
2 Red Bell Pepper, Roasted and diced
1.5 Lbs Brussels Sprouts, Quartered and Boiled
2 Bunches Green Onions, Sliced
2-3 oz White Wine
6-8 oz Heavy Whipping Cream
4 oz Bacon, Diced
Granulated Garlic TT
Salt and Black Pepper TT
Dice sweet potatoes and place in large mixing bowl with olive oil, salt, and black pepper. Stir until evenly coated and transfer to any accommodatingly sized cooking sheet. Bake at 375 degrees for 30-45 minutes stirring half way. Once done and cool enough to handle, transfer back into mixing bowl. Set aside.
Change oven setting to broil (high). Meanwhile, halve the red peppers, removing the stem, inner seeds, and white pith. Coat lightly with olive oil and place on a cooking sheet, on the top rack of the oven, directly underneath the broil coils. Roast until the skin turns black, rotating as necessary (using tongs if needed). Once at least 90% of the skin is black, transfer peppers into a Ziploc bag (or place in a bowl covered with saran wrap) and let sit for 15 minutes. This will allow the skin to be easily peeled. Peel blackened skin off. Dice accordingly.
Get a pot, with enough salted boiling water to cook the Brussels sprouts, started. Quarter the Brussels sprouts. Place in fully boiling water for 30-45 seconds only! Strain and set aside.
Now start rendering your diced bacon in a very large sauté pan/wok. Once rendered, strain off about 2/3 of the unnecessary fat and save it for your next greasy breakfast! Add peppers, granulated garlic, and sauté for 1 min. Add sweet potatoes and Brussels sprouts. Stir for 1minute, and then add white wine and cream. Let the liquid reduce down to a thick coating consistency. Finish by stirring in green onions and checking to see if the dish needs any salt