Roasted Sweet Potato and Pancetta Crostini
By Chef Jeff Patton
“I love this dish because it showcases some of my favorite fall flavors, and I get to talk about bacon’s fancy cousin from Italy, pancetta.” – Chef Jeff Patton
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Prep Time: 15 minutes Cook Time: 45 minutes Yield: 6-8 servings
- 4-5 sweet potatoes
- 2 tablespoons of olive oil
- 2 tablespoons of salt, preferably kosher
- Sliced pancetta from your local specialty market
- A very good crunchy baguette
- Preheat your oven to 375°F. Toss your sweet potatoes the olive oil and salt, neatly arrange in a baking dish and place in the oven. Cook for
about 45 minutes, or until tender. Once sweet potatoes are ready, pull from oven and let cool until safe to handle.
- Transfer sweet potatoes to a bowl, using the back of a spoon squish the potato out of its skin. Discard the skins, and mix the potato with a
pinch more salt and a drizzle of olive oil. Set aside.
- Slice your baguette about one inch thick, lightly toast in the oven until gold brown along the edges. Spread a dollop of your roasted
sweet potatoes on the toast, lay a slice of pancetta over the top, and lightly warm under when ready to serve.
- Set out a platter of your warm crostini and watch people swarm over them while asking you, “what is this tasty sliced charcuterie on
top?”, to which you reply “well it’s made out of pork belly just like bacon, but it’s Italian, more intensely flavored from being aged, and
more refined since it was around a millennium before bacon”. Don’t you feel fancy now?