2 strips bacon
2 Fuyu persimmons, cored, peeled,
1 medium sweet potato, scrubbed
3 red potatoes, scrubbed and diced
Salt and pepper
2 thyme sprigs
2 rosemary sprigs
Preheat oven to 400 degrees. Lay bacon on a large rimmed baking sheet and bake until cooked through, 10 to 15 minutes.
Transfer bacon to paper towel-lined plate, and toss persimmons and potatoes in remaining bacon fat, adding olive oil as needed. Season generously with salt and pepper, and top with thyme and rosemary sprigs.
Cook 40 minutes, stirring halfway through. Before serving, dice reserved bacon and scatter over top. Season with salt to taste.
Recipe ByTLP Test Kitchen