Sweet Potato Hash Brown with Bacon

Ingredients:

• 700 g sweet potato, peeled and cut into 1 cm cubes.
• 350 g thick slices of bacon, cut into pieces
• 1 jalapeño, seeded and rib-free, sliced ​​into thin rings
• A pinch of ground cinnamon
• 1/4 cup chopped fresh cilantro
• Malt vinegar, to drizzle

Preparation:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking sheet with olive oil. Spread the diced sweet potatoes in an even layer on the baking sheet. Bake until tender, about 10 minutes. Set aside.
2. Meanwhile, place the bacon in a cast-iron skillet and heat over medium heat. Cook until crisp and the fat has rendered, about 7 minutes. Transfer to a paper towel-lined plate and set aside.
3. Add the jalapeño rings to the rendered fat in the pan and cook until lightly browned. Transfer the bacon to a paper towel-lined plate.
4. Reduce heat to medium-high. Add the diced sweet potatoes to the pan in an even layer and sprinkle with cinnamon, a little salt, and pepper. Cook until crispy golden brown on all sides, about 7 minutes. Add the bacon and jalapeño to the pan and toss. Add a few drops of malt vinegar. Transfer to a serving platter and garnish with cilantro.