Title: Sweet potato scrambled eggs
 Categories: Breakfast, Main dish, Meats, Mexican, Vegetables
      Yield: 4 Servings
 
  1 1/2 c  Sweet Potatoes, Diced, Raw
      4    Bacon; Slices, Cut Up
      6    Eggs; Large, Beaten
      1 ts Red Chiles; Ground
    1/4 ts Salt
      2    Green Onions/Tops; Sliced
 
  Heat enough salted water to cover the sweet potatoes, (1/4 Tsp of
  salt to 1 cup of water) to boiling.  Add the potatoes and cover. Heat
  to boiling again and then reduce the heat.  Simmer until potatoes are
  tender, about 6 minutes and drain.  Cook the bacon in a 10-inch
  skillet until crisp, remove and drain on paper towels.  Drain the
  excess fat from the skillet reserving 1 Tbls in the skillet. Stir in
  the potatoes and cook over medium heat, stirring frequently, until
  golden brown. Mix the eggs, ground red chiles and salt.  Pour the
  mixture into the skillet. Sprinkle the mixture with the bacon and
  onions. As mixture begins to set on the bottom and sides, raise it so
  that the uncooked egg mixture flows underneath the cooked. Cook until
  the eggs are cooked all the way through but still moist, about 3 to 5
  minutes.