Step 1

1 Place the sweet potato in a small saucepan and add enough cold water to cover by 2 inches. Bring to a boil and cook until the potato is crisp-tender, about 2 minutes; drain and set aside.

Step 2

2 Cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 7 minutes. Drain on a plate lined with paper towel, and then cut into 1-inch-pieces.

Step 3

3 Pour off all but 1 tablespoon fat from the skillet and heat the skillet over medium-high heat. Add the onion, garlic, basil and cumin and cook for 1 minute. Stir in the mushrooms and cook, stirring occasionally until they are starting to brown, 5 to 6 minutes. Add the sweet potatoes and continue cooking until they are tender. 4 to 5 minutes longer. Remove from the heat and stir in the bacon, salt and pepper.