This B.L.T. Sweet Potato Hash won the Grand Prize in the 2014 Louisiana Yam Recipe Contest, sponsored by the Louisiana Sweet Potato Commission.
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]


- 2 pounds sweet potatoes, peeled and cut into 1⁄4-inch cubes
- 1 pound thick-sliced bacon, cut crosswise into 1⁄4-inch pieces
- 2 large leeks (white and light-green parts only) halved lengthwise and thinly sliced
- 3½ ounces sun-dried tomatoes, cut into 1⁄4-inch pieces
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Preheat oven to 350°. Line a rimmed baking sheet with parchment and add sweet potato. Bake 15 minutes, stir, and cook 10 minutes more. Set aside, and let cool to room temperature.
- In a large skillet over medium-high heat, add bacon, and cook until crispy, stirring occasionally. Drain on paper towels; reserve 1 tablespoon rendered fat in skillet. Add leeks and tomatoes to pan, and cook over medium-high until leeks are tender. Add cooked sweet potatoes, salt, and pepper. Stir until combined. Let cool to room temperature.
- In a large skillet over medium-high heat, add oil; add potato mixture, and cook until browned on both sides. Divide between serving plates.
- Serve this B.L.T. Sweet Potato Hash on toast with a fried egg.
The 2014 Louisiana Yam Recipe Contest Winners
[fusion_builder_row_inner][fusion_builder_column_inner type=”1_3″ last=”no” class=”” id=””]
[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

B.L.T Sweet Potato Hash
Peter Crouth, Plantsville, Connecticut
[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

Piquant Sweet Potato Quiche
Karen McGowan, Houston, Texas
[/fusion_builder_column_inner]
[/fusion_builder_column][fusion_builder_column type=”1_3″ last=”no” class=”” id=””]

Sweet Potato Cajun Fritters
Brian Karam, Lincolnshire, Illinois

Sweet Potato Gnocchi with Balsamic Sage Brown Butter
Adrian Vazquez, Chicago, Illinois
[/fusion_builder_column]
[fusion_builder_column type=”1_3″ last=”yes” class=”” id=””]

Sweet Potato S’mores
Michele Carl, Masonville, Colorado

Creamy Smoked Sweet Potato Soup
Samantha Foglesong, New Orleans, Louisiana
[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]