Bacon & Goat Cheese Skillet

Prepare Your Ingredients
Wash and dry your fresh produce.
Preheat oven to 450° F.
Foil line and grease a baking sheet.
Halve the grape tomatoes.
Large dice the red bell pepper.
Slice ½ the jalapeño into thin rounds (remove seeds for less heat).
Remove the corn kernels from the cob by standing it up in a medium mixing bowl and slicing down.
Place the tomatoes, bell pepper, and jalapeño in the bowl with the corn.
Peel the sweet potato, then slice into ¼” thick rounds and place on a baking sheet.
Cut bacon into 1" pieces.

Cook the Bacon
Heat a large pan over medium-high heat.
When warm, add the bacon, lower heat to medium, and cook until crispy; 6-8 minutes.
Transfer cooked bacon to a paper towel-lined plate to drain, and discard all but 1 Tbsp. of bacon fat from the pan.

Bake the Sweet Potatoes
Toss the sweet potatoes to lightly coat with olive oil, and season with salt and pepper.
Bake for 12-15 minutes.

Cook the Vegetables
Return pan with bacon fat to stove and heat over medium-high.
Add the onions, veggies from the bowl, and the brown sugar.
Cook until tender; 5 - 8 minutes.
Season with a pinch of salt and pepper.
Add the bacon and goat cheese to the veggies.
Toss until combined and remove from heat.

Plating
Make a bed of sweet potato rounds in the center of each plate. Top potatoes with skillet mixture. Garnish with arugula and enjoy!