Twice Baked Sweet Potatoes With Pancetta & Rosemary

Twice Baked Sweet Potatoes With Pancetta & Rosemary.

Twice Baked Sweet Potatoes With Pancetta & Rosemary


For 6 Person(s)

For the Potatoes:

  • 6 medium sweet potatoes (about 12 ounces each)
  • 1 tablespoon extra virgin olive oil
  • 4 ounces pancetta, cut into small cubes
  • 2 rosemary sprigs, divided
  • 1/2 stick unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups grated Parmigiano Reggiano cheese


  1. Preheat oven to 375°. Scrub sweet potatoes; pierce each several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake until tender, 1 to 1-1/4 hours.
  2. While the sweet potatoes are baking, put a small sauté pan over a medium flame and heat the oil with one of the rosemary sprigs. Add the pancetta and cook until crisp, about 5 minutes. Set aside.
  3. Cut a thin slice off the top of each potato; discard slice. Scoop out pulp, leaving thin shells.
  4. In a large bowl, mash pulp with butter, salt and pepper; stir in cheese, pancetta and the remaining rosemary sprig, chopped. Spoon into potato shells.
  5. Return to pan. Bake until heated through, 15-20 minutes.



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