In a medium cast iron skillet, over medium to medium-low heat, cook bacon 3–5 minutes or until crispy and fat has rendered.

Remove bacon with slotted spoon, leave fat in pan.

Add onion, apples, carrots, and cinnamon. Cook until soft, about 7 minutes.

Remove from pan and add to reserved bacon. Set aside.

If pan is dry add 1–2 tablespoons fat and allow to melt. Add sweet potatoes to pan and allow to cook undisturbed for 2 minutes.

Stir, allow to cook for another 2 minutes undisturbed.

Continue cooking sweet potatoes, stirring as needed to insure all sides get browned and none burn, until soft (about 5–6 more minutes, about 10 minutes total).

Add reserved bacon, onion, apples, and carrots back to pan. Add sage and stir to combine and warm throughout. Check for salt, remove from heat, and serve.