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peeled and cut into 1 1/2 inch pieces.
cut into 1/2 inch pieces.
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Peel, wash, and cut the sweet potatoes into 1 1/2 inch pieces and place in a large bowl.
Cut 4 strips of bacon into 1/2 inch pieces and add to the bowl with the sweet potatoes.
Chop the thyme sprigs and mix in with potatoes and bacon. Add salt and pepper to taste and mix well and place on a rimmed baking sheet.
Roast until sweet potatoes are browned in spots and tender when pierced with a knife and bacon is crisp, about 30 minutes, stirring halfway through.
This recipe has the following nutrient totals:
Protein 6.69 g
Carbohydrates 47.0 g
Iron 1.52 mg
Fiber 7.12 g
Calcium 70.9 mg
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