Sweet Potato and Brussels Sprouts

6 strips bacon (or more if you like), cut into 1 inch strips
1 onion , sliced
2 pounds brussels sprouts
salt and freshly ground pepper to taste
3 medium sweet potatoes, peeled and sliced thin
1/3 - 1/2 cup maple syrup
3 tablespoons unsalted butter

Directions

Cook bacon in skillet until crisp. Remove and drain on paper towels. Reduce heat and add onion. (keep some of the bacon grease in the pan) Cook until translucent.

In another skillet, add brussels sprouts and a splash of water. Cook, stirring frequently until slightly soft. Add in the potato slices, browning each side and continue to steam. Add salt, and pepper. If you like extra crunch you can add some pecans or walnuts.

In another bowl, whisk together maple syrup and melted butter.

When you are ready to serve add brussels sprouts, sweet potato slices, bacon, and maple syrup together and serve.

You can also add everything but the bacon and bake at 400 for a while, it soaks in all the flavors.

Thank you Jessica Lehman

Chicken & Sweet Potato Stew

2 T. flour
3 boneless, skinless chicken breast halfs cut into 1" chunks
1 t. olive oil
1 med onion quartered and sliced
1.5 C apple juice or cider
2 C cubed sweet potato
1 14.5 oz. canned diced tomatos
1 t. dried basil leaves

Combine garlic salt and flour and coat chicken. Heat oil in non-stock dutch oven until hot, add chicken, cook 3-5 min until browned. Remove chicken. Add onion to pan, cook and stir 2 minutes or until tender. Add some apple juice/cider to prevent sticking if necessary. Stir in remaining juice, sweet potato, tomatoes, basil and chicken. Simmer 30 minutes or until potatos are tender. Serves 4.


Thank you Michele Louis