Stuffed Sweet Potatoes With Pancetta and Broccoli Rabe

• 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

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

sweet potatoes, pancetta, broccoli rabe, kosher salt, shiitake mushrooms, garlic, red pepper, ricotta cheese, parmesan cheese, nutmeg

Taken from www.foodnetwork.com/recipes/food-network-kitchens/stuffed-sweet-potatoes-with-pancetta-and-broccoli-rabe-recipe.html (may not work)