1 large sweet potatoes 2 1/2 - 3 cups, diced into 1/2" cubes
1/2 lb asparagus trimmed and cut into 1 1/2" pieces
1 ear of corn kernels removed
kosher salt to taste
freshly cracked black pepper to taste
Optional: 1 tablespoon balsamic vinegar
In a glass bowl, microwave the sweet potato pieces for 2 minutes, stir and microwave another 2 minutes. Stir again and check tenderness. They should be fork tender, but still just a bit crisp. Cook them another minute if necessary. Set aside. In a very large skillet, over medium high heat, cook the bacon pieces and then remove to a paper towel. Add the softened potatoes to the bacon grease left in the skillet and toss quickly to coat each piece. Season with salt an pepper and cook about 5 minutes, stirring/flipping occasionally. Add the asparagus and stir to combine. Cook another 4-5 minutes, until the asparagus is almost softened. Add the corn, toss well to coat and cook 3-4 minutes, stirring frequently. Add the bacon back into the skillet and stir to combine. Season to taste with salt and pepper and remove from the heat. Drizzle with balsamic and stir again. Serve hot and Enjoy!