Name: Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 4 sweet potatoes (about 8 ounces each); 2 ounces sliced pancetta (about 8 thin slices); 1 bunch broccoli rabe, tough stems trimmed, roughly chopped; Kosher salt; 8 ounces shiitake mushrooms, stemmed and sliced; 2 cloves garlic, thinly sliced; 1/8 teaspoon red pepper flakes; 1/2 cup part-skim ricotta cheese; 1 tablespoon finely grated parmesan cheese; Freshly grated nutmeg

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

Courtesy of Food Network Magazine

On Tonight

Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe

Categories:

More from:

Related Pages