Today's recipe is for a sweet potato salad with bacon, hard boiled eggs, sweet onions and peas.
2-3 large eggs
5-6 thick slices of bacon
1 cup chopped sweet onion
4 cups of sweet potato
1 cup of frozen peas
1/3 to 1/2 cup of mayonnaise
Peel and thinly chop the sweet onion and peel and cut the sweet potato in 1/2-inch cubes.
Hard boil the large eggs and then use a large saute pan to first crisp up the bacon slices and then saute the thinly chopped sweet onion.
Add the sweet potato cubes to another large saute pan with about 1/2-inch water. Turn the heat to high and put a lid on top.
Take the bacon out of the pan when it's nice and crisp and pour off most of the rendered bacon fat.
Stay with the sweet potatoes and make sure they are just cooked through. Drain them really well and put them back on a very low burner to dry out for a minute or two and then turn the heat off.
Once the bacon is out of the pan, saute the sliced onion in a little of the leftover rendered bacon fat for 3 or 4 minutes to soften.
Add the frozen peas, toss to combine and turn the heat off.
The sweet potatoes are only going to take about 5 minutes to steam and, after they've been drying out for a minute or two on a low flame, turn the heat off on that and let everything cool down to room temperature before assembling the salad.
At that point, add the sweet potatoes to a large mixing bowl along with the onions, peas, chopped eggs, crumbled bacon, a good crack of black pepper and just enough mayonnaise for a good potato salad consistency. Toss and then serve.