Pan-Fried Sweet Potatoes with Gremolata

• 4 oz pancetta, cubed 125 g
• 1 tbsp olive oil 15 mL
• 1 large sweet potato (about 1 lb/500 g), peeled and cut into 1-inch (2.5 cm) chunks
• 1/4 cup butter 60 mL
• 1/3 cup bread crumbs 75 mL
• 1 small bunch flat-leaf parsley, stems trimmed, finely chopped
• Finely grated zest of 1 lemon
• Salt and freshly ground black pepper

1. In a heavy skillet over medium heat, combine pancetta and oil.
2. Cook, stirring, for 1 to 2 minutes.
3. Toss sweet potato into pancetta.
4. Cook, without stirring, for about 10 minutes or until sweet potato pieces are golden brown on the bottom.
5. Using tongs, tum and cook for 6 to 10 minutes more or until tender and browned on the other side.
6. Remove from heat, cover and set aside.
7. In another skillet, melt butter over medium heat until bubbling.
8. Stir in bread crumbs and cook, stirring, until golden brown and crisp (dont let them bum).
9. Remove from heat and stir in parsley and lemon zest.
10. Season to taste with salt (remember, the bacon may be salty) and freshly ground pepper.
11. Scrape bread crumb mixture over sweet potato mixture and toss to combine.
12. Serve immediately.

pancetta, olive oil, sweet potato, butter, bread crumbs, flatleaf parsley, lemon, salt

Taken from www.cookstr.com/recipes/pan-fried-sweet-potatoes-with-gremolata (may not work)