To make the dish more colorful, use both white and orange sweet potatoes. They’re cut into cubes and roasted first until they soften, then cooked in the fat from rendering pancetta. The sweet, meaty taste is a great combination.
|2||large white sweet potatoes, peeled and cut into 1/2-inch cubes|
|2||large orange sweet potatoes, peeled and cut into 1/2-inch cubes|
|2||tablespoons olive oil|
|Salt and pepper, to taste|
|4||thick slices or 6 regular slices pancetta, cut into 1/4-inch cubes|
|1||onion, coarsely chopped|
|2||tablespoons chopped fresh parsley|
2. In a bowl, combine the potatoes, olive oil, salt, and pepper. Spread the potatoes on the baking sheet. Roast them for 25 to 30 minutes, turning several times, or until they are tender when pierced with a skewer.
3. In a large skillet, render the pancetta over medium-high heat, turning often, for 8 to 10 minutes. Transfer to paper towels to drain.
4. Add the onion to the skillet. Cook, stirring, for 8 minutes or until it softens. Add the potatoes and cook over medium-high heat, stirring constantly, for 10 minutes or until golden and crusty at the edges. Stir in the pancetta. Sprinkle with salt and parsley. Lisa Falso