Sweet Potato Rice Pilaf

Directions

In a medium saucepan bring broth to a boil over high heat. Add bay leaf, parsley, thyme, and rice. Reduce the heat to a simmer and cover with a tight-fitting* lid (don't lift it as it cooks). Cook 45 minutes. Remove from heat without lifting the lid and let it sit for 10 minutes. Heat a frying pan over medium heat and add the pecans, cook 5 minutes stirring often. Remove and set aside. Add 2 tablespoons of olive oil to the frying pan over medium heat and add sweet potatoes, onions, bacon and garlic plus a couple dashes each of salt and pepper. Stir often and turn the heat down slightly if needed. Cook about 10 minutes until the sweet potato is fork tender. Stir in cranberries and cook 1 - 2 minutes. Stir in the pecans. Fluff up the rice with a fork and remove/discard bay leaf. Add it to the sweet potato mixture along with the pecans and combine everything together with a fork to keep it light and fluffy. Season to taste with salt and pepper.