Break out the sweet potatoes for baking and whip up this topping with crispy pancetta and vegetables. This easy meal is a delight.
This recipe for Baked Sweet Potatoes with Crispy Pancetta and Vegetables has autumn written all over it. You have the sweet, tender mashed flesh of baked sweet potatoes coupled with the salty, crispy pancetta vegetable topping.
It’s sweet and salty, creamy and crispy — totally delightful in its contrasts of flavors and textures.
To make this, begin with several clean sweet potatoes. Look for medium sized ones — it sounds subjective, but a medium sweet potato is about 4-5 inches long. Avoid monster ones that take longer to cook and are too much for one person to eat.
Now, prep those for baking and get ’em started.
Now, while the potatoes are baking (as they near their conclusion), start the topping. You’ll first brown the pancetta. Remove the bits of meat to a bowl leaving about two tablespoons of the fat behind. Excess fat can be discarded.
Then add the vegetables to the skillet.
Let those cook until their crisp and browned. Then drain the excess fat and stir the pancetta back in.
Your topping is ready.
Open the potatoes with a criss-cross cut, give them a squeeze and mash the insides a bit with a fork. Then spoon the crispy pancetta vegetable topping onto them.
Now, serve. These are delightful, warm and cozy. Plus, they are super filling. But if you wanted to serve them with something, a green salad is just the ticket.
- 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
- 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.
- While the sweet potatoes are cooking, make the topping. 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.