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Recipes - Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe

Recipe Name

Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe

Submitted by

soci205506

Recipe Description

Quick and Easy

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	20	Ready In (minutes)	25

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Ingredients
Amt.	Measure	Ingredient



4	sweetpotato, 5	Sweet potato
2	ounces	Pancetta thinly sliced
1	bunch	broccoli chopped
1/4	teaspoon	kosher salt
8	ounces	shitake mushroom, stemmed and sliced
2	cloves	garlic, thinly sliced
1/8	teaspoon	Red pepper, flakes
1/2	cup	Ricotta Cheese, part skim
1	tablespoon	finely grated parmesan
1	teaspoon	nutmeg freshly grated

Steps

Sequence	Step

1	Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 12 minutes.
2	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.
3	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.

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