Recipe courtesy of Food Network Kitchen
Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 12 minutes.

Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the broccoli rabe and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes. 

Mix the ricotta, parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with about 1 teaspoon of the ricotta mixture, then top evenly with the broccoli rabe mixture and the remaining ricotta mixture. Chop the pancetta and sprinkle evenly on top.  

Photograph by Antonis Achilleos

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