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Although yams are tasty, it’s sweet potatoes that are synonymous with Thanksgiving and fall.

Yobro10/Getty Images/iStockphoto

The perfect Thanksgiving dish. Kimchi is widely available, especially at Asian supermarkets – omit if you don't like it, though I think it lends a delectable taste to this dish. Reheat in a 350 F oven for 10 minutes.

Servings: 4 to 6

Ingredients

1 tbsp veg oil

4 strips bacon, cut into 1/2-inch pieces

4 shallots, quartered (or 2 large, cut into 8 wedges), about 1 cup

1 large sweet potato, cut in 1/2-inch dice/cubes (1 1/4 lb, about 4 cups) unpeeled

8 oz medium Brussels sprouts, halved, about 1 1/2 cups

1/4 cup chopped kimchi

Salt and freshly ground pepper

Method

Heat oil in a frying pan over medium-high heat. Add bacon and fry until beginning to crisp, about 3 minutes.

Add shallots, sweet potato and sprouts and toss together. Fry until they begin to brown, about 3 minutes.

Cover pan and reduce heat to medium. Continue to cook until vegetables are tender and browned, stirring occasionally, 5 to 7 minutes. Stir in kimchi and toss everything together. Season to taste with salt and pepper.

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