Stuffed Sweet Potatoes w/Pancetta and Broccoli Rabe

Stuffed Sweet Potatoes w/Pancetta and Broccoli Rabe
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
259 calories
32 g
26 g
9 g
13 g
4 g
235 g
505 g
7 g
0 g
4 g
Nutrition Facts
Serving Size
235g
Servings
4
Amount Per Serving
Calories 259
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg
9%
Sodium 505mg
21%
Total Carbohydrates 32g
11%
Dietary Fiber 5g
21%
Sugars 7g
Protein 13g
Vitamin A
372%
Vitamin C
6%
Calcium
15%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 sweet potatoes (about 8 ounces each)
  2. 2 ounces sliced pancetta (about 8 thin slices)
  3. 1 bunch broccoli rabe, tough stems trimmed, roughly chopped
  4. Kosher salt
  5. 8 ounces shiitake mushrooms, stemmed and sliced
  6. 2 cloves garlic, thinly sliced
  7. 1/8 teaspoon red pepper flakes
  8. 1/2 cup part-skim ricotta cheese
  9. 1 tablespoon finely grated parmesan cheese
  10. Freshly grated nutmeg (from a tin/bag will do)
Instructions
  1. Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 12 minutes.
  2. Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the broccoli rabe and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes.
  3. Mix the ricotta, parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with about 1 teaspoon of the ricotta mixture, then top evenly with the broccoli rabe mixture and the remaining ricotta mixture. Chop the pancetta and sprinkle evenly on top.
Notes
  1. Per serving: Calories 354; Fat 9 g (Saturated 4 g); Cholesterol 20 mg; Sodium 358 mg; Carbohydrate 55 g; Fiber 7 g; Protein 15 g
beta
calories
259
fat
9g
protein
13g
carbs
32g
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