Baked Sweet Potatoes with Crispy Pancetta Veggie Topping
Serves: 4
Ingredients
4 medium sweet potatoes
4 oz. diced pancetta
4 shallots, peeled, halved and sliced (a scant ½ cup)
2 small carrots, small diced (a scant ⅔ cup)
¼ cup small diced green pepper
1 clove garlic
salt and pepper, to taste
Instructions
Preheat oven to 400 degrees fahrenheit. Wash and scrub the sweet potatoes. Prick each four times with a fork. Bake for 45-55 minutes, until tender. Remove from the oven and let cool.
Cut a cross in the top of each potato. Squeeze to open. Use a fork to mash the flesh. Season with salt and pepper and mix.
In a large skillet, cook the pancetta until browned. Remove the crisp pancetta to a mixing bowl, and drain the rendered fat from the pan, reserving 2 tablespoons in the pan.
Add the shallots, carrots and green peppers to the pan and saute until crisp and browned, about 8-10 minutes. Drain and add the veggies to the pancetta. Mix well.
Divide the topping evenly among the sweet potatoes. Enjoy.
Recipe by Maine Course at http://mainecourse.bdnblogs.com/2016/05/24/recipes/baked-sweet-potatoes-with-crispy-pancetta-veggie-topping/