Chop the onion, celery, yams (or squash) and make sure they're ready to go.
Slice the brats into 1/4 inch slices (chuncks) with skins removed.
Slice the bacon into small 1/4 inch to 1/2 inch slices.
Put the 2 TBSP of olive oil in the saucepan or cast iron pan, turn on the burner to medium heat. Braise the brat slices.
When brats are halfway braised, add the bacon and cook lightly. Do not over cook the bacon so that it is crispy, we want the bacon flimsy. If you used a cast iron pan, transfer cooked brat slices and bacon sliced into a saucepan.
Add celery and onion and cook slightly. Stir while cooking.
Add the water and garlic powder and bring to a boil. You can add the yams at this time if you want, but I recommend adding them a little later since they are pre-cooked.
Once boiling, turn down to a simmer with a top on the pan but slightly cracked.
After 10 minutes, add the pre-cooked yam cubes or squash, along with a dash of black pepper, and add the wine (wine is optional).
Simmer for the remaning time, checking on it frequently. If it looks like it needs more water, add just a 1/2 cup at a time.
Allow to cool to your liking, serve over mashed potatoes, pasta, or Ramen noodles.