Stuffed Sweet Potatoes With Pancetta and Broccoli R

Name: Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

1
Pierce each sweet potato with a fork in a few spots.
2
Arrange on a microwave-safe plate and microwave until soft, about 12 minutes.
3
Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes.
4
Remove from the skillet and drain on paper towels.
5
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.
6
Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes.
7
Mix the ricotta, parmesan, and nutmeg to taste in a small bowl.
8
Split open the sweet potatoes lengthwise and fluff the flesh with a fork.
9
Top each with about 1 teaspoon of the ricotta mixture, then top evenly with the broccoli rabe mixture and the remaining ricotta mixture.
10
Chop the pancetta and sprinkle evenly on top.
11
Per serving: Calories 354; Fat 9 g (Saturated 4 g); Cholesterol 20 mg; Sodium 358 mg; Carbohydrate 55 g; Fiber 7 g; Protein 15 g
12
Photograph by Antonis Achilleos

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions