We may have the best next door neighbors ever. No really, not only are they super interesting, into wine, and have a great appreciation for music, they are also pretty darn good cooks. The first night they had us over to dinner, Shayla made these roasted Japanese sweet potatoes with avocado that were TO DIE FOR! Embarrassingly, I ate at least half the dish myself and had to exhibit exorbitant amounts of self control to leave some for others. We had some friends over to dinner last night and I wanted to recreate the recipe with a little “Candace” twist. I swapped out the Japanese sweet potatoes for the sweeter orange type and added pancetta. Can you go wrong with any recipe when adding pancetta?! Precisely.
Here’s what you need:
2 large sweet potatoes
2 oz. pancetta
1 medium avocado
2 T fresh rosemary
1 T olive oil
1 t garlic salt
Salt and pepper to taste
Here’s what you do:
1. Preheat your oven to 400.
2. Peel and cube your sweet potatoes. Transfer the sweet potatoes into a large bowl. Mix with the olive oil, salt, garlic salt, pepper, and rosemary.
3. Bake the sweet potatoes for 17-20 minutes until tender, but not mushy.
4. While the potatoes are baking, dice the pancetta. Heat a skillet on medium high heat and cook the pancetta until golden and crisp.
5. Once the sweet potatoes are cooked through, turn the broiler on and broil the sweet potatoes for several minutes. Check the potatoes and toss them each minute until they are golden and a little crispy on the outside.
6. Remove the sweet potatoes from the oven and set aside to cool for a few minutes. While cooling, dice the avocado.
7. Combine the sweet potatoes, avocado, and pancetta and place in a large serving dish.
8. Salt and pepper to taste.
9. Gush over the delicious combination of flavors, colors, and textures.
Here we served the potatoes with a blanched kale salad, grilled vegetables, and the famous Fred Steak from Schaub’s Market.