Baked Sweet Potatoes with Crispy Pancetta Veggie Topping
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the topping evenly among the sweet potatoes. Enjoy.
Recipe by Maine Course at