Sweet potatoes are a fall favorite — the perfect veggie for tarts, pies and tasty casserole dishes. In addition to being delicious, sweet potatoes are packed with a healthy dose of vitamin A, vitamin C, potassium and calcium.

For a brunch delight, consider this savory sweet potato recipe from Todd Richards, executive chef at White Oak Kitchen & Cocktails.  

Ingredients (serves 6)

• 2 slices bacon
• 3 medium sweet potatoes, peeled, diced
• 1 cup diced onion
• 1 1/2 cups low-sodium vegetable or chicken stock, more if needed
• 2 teaspoons apple cider vinegar
• 1 teaspoon bourbon or vanilla extract
• 2 small pears, peeled, cored, diced
• 1 tablespoon chopped pecans
• 1 1/2 teaspoons fresh thyme
• 1 teaspoon chopped fresh sage
• Salt and pepper
• 1 teaspoon unsalted butter

In a large skillet, cook bacon over medium-high heat until it is crisp, about 5 minutes. Remove the bacon from the pan and set aside. Drain off all but one tablespoon of fat.

Add the sweet potatoes and onions to the pan and sauté until the sweet potatoes begin to caramelize, about 5 minutes. Add the stock, vinegar and bourbon or vanilla extract. Simmer until the liquid is reduced, and the potatoes are tender, about 10 minutes. Add more stock if needed.

When the potatoes are tender, add the pears and pecans and cook until the pears are tender, about 5 minutes. Stir in the thyme and sage and taste for seasoning. Add the butter and reserved bacon and serve immediately.

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