Last Minute is how I roll

Contest season is in full swing and I am completely unprepared for almost all of them and doing everything last minute. This post is for a Blogging contest which I think is a great idea for food contests because it is an untapped area. It is for the North Carolina Sweet Potato Commission. Normally, I do not post my normal, everyday meals. However, this is good wholesome food that is a regular part of my diet and sweet potatoes are really good for you. The subtle sweetness of the sweet potatoes are nicely complemented by the salty bacon and the spice of the ancho chili powder. While the eggs balance the crisp outer layer of the sweet potato rounds.



Sweet and Spicy Skillet

2 large sweet potatoes, cut into 1/4 inch rounds
6 eggs
1 green bell pepper, cut into a medium dice
1 small onion, cut into a medium dice
6 pieces of bacon, cooked and crumbled
1 teaspoon of salt
1/2 teaspoon of pepper
2 teaspoons of ancho chili powder
3 tablespoons of heavy cream
2 tablespoons of olive oil

In a large skillet heat the olive oil until its just starting to shimmer, add in the onions, bell pepper, and sweet potatoes. Stir occassionally for 5 minutes then add in the salt, pepper, and ancho chili powder. Continue to cook for an additional 5 to 10 minutes or until the sweet potatoes are fork tender. In a bowl whisk together the heavy cream and eggs. Add into the skillet and cook until the eggs are done about 3 to 5 minutes. Add in the bacon crumbles and stir to combine. Serve hot and enjoy.