- 4 medium sweet potatoes, peeled and cut into large dice
- 1 tablespoon EVOO Extra Virgin Olive Oil
- 4 slices smoky bacon, diced
- 1/2 teaspoon allspice
- 1 teaspoon smoked paprika
- A few dashes or more hot sauce, to taste
- 2 scallions, thinly sliced on a bias
- Ground black pepper
Place the potatoes into a medium pot and cover with cold water. Season with some salt and cook over high heat. Bring up to a bubble, reduce the heat to medium and simmer the potatoes until al dente (they should be tender enough to pierce easily with a knife but not quite mashable), about 8 minutes.
When the potatoes are ready, drain them and shock them under cold water briefly. Scatter them out onto a kitchen or paper towel and blot off any excess water.
While the potatoes are coming up to a bubble, place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the diced bacon. Cook the bacon as the pan heats up until its golden brown and crispy, 7-8 minutes. Remove the bacon from the pan, reserving the fat in the skillet.
Over medium-high heat, add the drained and dried potatoes to the skillet and cook, turning occasionally, until golden brown, 7-8 minutes. Add the allspice, paprika, hot sauce, scallions, reserved bacon bits, some salt and pepper to the skillet and toss to combine. Serve warm.