Pancetta Stuffed Sweet Potatoes

Pancetta Stuffed Sweet Potatoes

Whether you want a snack or a fancy side dish these baked sweet potatoes with pancetta, shiitake mushrooms, and broccoli rabe are a quick and easy option.
Course Side Dish, Snacks
Cuisine Modern Australian
Cooking Method Microwave & Stove-top
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 4 sweet potatoes about 225g each
  • 60 g sliced pancetta about 8 thin slices
  • 1 bunch broccoli rabe (rapini) tough stems trimmed, roughly chopped
  • ¼ teaspoon salt or to taste
  • 225 g shiitake mushrooms stemmed and sliced
  • 2 cloves garlic thinly sliced
  • ½ teaspoon chilli flakes (red pepper flakes)
  • ½ cup ricotta cheese
  • 1 tablespoon finely grated Parmesan cheese
  • freshly grated nutmeg


  • Pierce each sweet potato in 4 or 5 places with a fork. Arrange on a microwave-safe plate and microwave for about 10 - 12 minutes.
  • Meanwhile, cook the pancetta in a large skillet over medium heat for 2 minutes on each side until crisp (about 4 minutes). Remove and drain on paper towels.
  • Increase the heat to medium high; add the broccoli rabe and ¼ 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. (alternatively mix the chopped pancetta with the sweet potato in step 6)
  • Serve as a side-dish or as a snack on its own.