4 C. (3/4″) diced peeled Sweet Potato (about 1 lb.)
2 C. (3/4″) diced Red Potato (about 8oz.)
2 T. Vegetable Oil
1 C. diced Canadian Bacon (about 8oz.)
1 C. chopped Green Bell Pepper
2/3 C. chopped Scallions
3/4 tsp. Salt
1/2 tsp. Celery Seed
1/2 tsp. Pepper
1/8 tsp. Nutmeg
1/4 C. Chicken Broth
1 T. Cider Vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat and simmer 5 minutes and drain. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook 4 minutes, stirring frequently. Add bell pepper and green onions, cook 2 minutes, stirring frequently. Add potatoes, salt, celery seed, pepper and nutmeg; cook 4 minutes, gently stirring occasionally. Stir n broth and vinegar. Toss gently until liquid is absorbed.

Yield: 6 servings
Serving Size: 1 C.

Calories: 207
Fat: 6.8g
Fiber: 3g