Baked Sweet Potatoes with Crispy Pancetta Veggie Topping

Directions

1. 1
   Preheat oven to 400 degrees fahrenheit. Wash and scrub the sweet potatoes. Prick each four times with a fork.
2. 2
   Bake for 45-55 minutes, until tender.
3. 3
   Remove from the oven and let cool.
4. 4
   Cut a cross in the top of each potato. Squeeze to open. Use a fork to mash the flesh. Season with salt and pepper and mix.
5. 5
   While the sweet potatoes are cooking, make the topping. In a large skillet, cook the pancetta until browned.
6. 6
   Remove the crisp pancetta to a mixing bowl, and drain the rendered fat from the pan, reserving 2 tablespoons in the pan.
7. 7
   Add the shallots, carrots and green peppers to the pan and saute until crisp and browned, about 8-10 minutes.
8. 8
   Drain and add the veggies to the pancetta.
9. 9
   Mix well.
10. 10
    Divide the topping evenly among the sweet potatoes. Enjoy.