Tender, slightly browned sweet potatoes, salty bacon pieces, fresh corn cooked just until warm and asparagus that is tender and still just a little bit crisp are all tossed together with just a drizzle of balsamic to make this Asparagus, Bacon, Corn, and Sweet Potato Skillet. This was something unexpected that I pulled together for a dinner side dish a few years ago, using odds and ends from the refrigerator.
I enjoyed the sweet and salty mix of the potatoes and the bacon combined with the crunch of the fresh vegetables. This is a great mix of textures and flavors. My kids liked this so much, my oldest asked for seconds. Seconds of a vegetable side dish? That earned this dish a spot in our regular line up.
I’ve served these vegetables on their own as a casual lunch and as a side dish to accompany beef, chicken, or pork. I’ve added the leftover vegetables to a quiche, and I’ve tossed them onto a salad. This is one of the most versatile vegetable dishes you can imagine.
Kitchen Tip: I use this skillet, this bowl, and this spatula to make this recipe.
Asparagus, Bacon, Corn, and Sweet Potato Skillet
Ingredients
- 3 slices bacon cut into 1" pieces
- 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 ground black pepper to taste
- Optional: 1 tablespoon balsamic vinegar
Instructions
- 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!
(originally posted 08/17/12 – notes updated 08/21/14)
Matt Robinson says
Love this recipe so much, beautiful pics too!
Pam Greer says
Oh my goodness, I can just imagine how good this was!
Amanda says
This looks so delicious!
Anna (Hidden Ponies) says
What a great combo! I can see this being a side dish for a big holiday meal!
Jill says
This turned out great. Yummy delish as always!
Anonymous says
We made this for the second time last night and ate it as our meal. You wouldn't think all these things would work so well together, but they do. It's just delicious!
membuat donat kentang says
woow, great recipe
leila says
I like the food.