MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       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.
  
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