Prep time: 5 minutes
Cook time: 20 minutes
Serves: 6
Ingredients
6 large sweet potatoes
4 oz. pancetta, chopped
1 bunch broccoli rabe, tough stems trimmed, roughly chopped
Sea salt, to taste
8 oz. shiitake mushrooms, stemmed and sliced
4 cloves garlic, thinly sliced
1/8 t. red pepper flakes
¾ c. Ricotta cheese
2 T. Parmesan cheese, finely grated
1 t. nutmeg, ground
Directions
- Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft. (Cook time will vary for each microwave, so check after 3 minutes to adjust final cooking time).
- Meanwhile, sauté the pancetta in a large skillet over medium heat, stirring occasionally, until brown and crispy. Remove from the skillet and drain on paper towels. Set aside.
- Increase the heat to medium-high and add the broccoli rabe. Season with salt, to taste, and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic, and red pepper flakes and cook, stirring occasionally, until vegetables are crisp tender, about 3-4 minutes.
- Mix the Ricotta, Parmesan, and nutmeg in a small bowl and set aside.
- Cut the sweet potatoes lengthwise and fluff the flesh with a fork. Top each sweet potato with a spoonful of the broccoli rabe mixture and then the Ricotta cheese mixture.
- Sprinkle each stuffed sweet potato with crispy pancetta before serving. Enjoy!
