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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.
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Side Dish, Snacks
Cuisine: Modern Australian
Cooking Method: Microwave & Stove-top
Servings: 4 sweet potatoes
Author: The Cook



  • 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.
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