• 1 medium sweet potato, peeled and cut into 1/4-inch dice
• 4 strips bacon, minced 4 cups half-and-half 2 sprigs fresh thyme
• 24 oysters, shucked, with liquor and meat reserved
• 2 tablespoons butter, cut into 4 even pats
• 1 tablespoon Old Bay Seasoning or Seafood Spice
• 4 slices thick-cut bread, toasted

Blanch the sweet potato pieces in boiling water for a few minutes, until they are soft. Drain and set aside.

Sauté the bacon and sweet potatoes in a large pan over medium heat until the bacon is golden brown and crispy. Pour off the bacon fat, then add the half-and- half, thyme, and oysters with all their juices. Bring to a simmer and cook until the edges of the oysters begin to curl, about 4 minutes.
Remove the pan from the heat and divide the stew among 4 serving bowls. Top each with a pat of the butter and sprinkle with the Old Bay. Serve immediately with a slice of toasted bread.

Serves 4 as a first-course soup

*Recipe reprinted with permission from For Cod & Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.