Sweet Potato Hash

Makes 4 servings

2 yams or sweet potatoes, peeled and cut into 1/2-inch pieces
Salt to taste
4 to 6 slices thick cut bacon, cut into bite sized pieces
1 large onion or leek, cut in 1/2-inch pieces
2 large apples, cut into 1/2-inch pieces
1 cup dried fruit - cranberry, blueberry, or whatever you like
2 large tomatoes, diced
1 can mushrooms, optional
Grated cheddar cheese to cover dish

In saucepan add sweet potatoes, dried fruit, and leeks. Add just barely enough water to cover. Cook on medium heat until potatoes are about half done, about 10 minutes. The fruit will be fully reconstituted. Drain and reserve. (If you are using onions, you can add them to the bacon instead of the potatoes. Leeks tend to get burned crispy if fried.)

In large skillet, brown the bacon and apples over medium heat. Drain grease. Add mushrooms, tomatoes, and sweet potato mix. Stir well and cook on low heat for about 15-20 minutes until the flavors meld together. Stir occasionally.
Top with grated cheese, turn off heat, cover and let stand until cheese melts.

Leigh’s Notes:
I use this as a base for many dishes! I use sausage (smoked, breakfast, or turkey) instead of bacon. Even used goat one time and it was delicious!! And, I will substitute winter squash for sweet potatoes. Each substitution will give it a different taste, but I haven't found one we didn't like! 
Everyone, except a jerk who said he didn't like country cooking, has raved about this dish. Even our grandson who despises sweet potatoes loved it! - all he'd ever had were canned

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