Sweet Potato skins with Pancetta

If you have never tried sweet potato before you need to know…..they are sweet…..very sweet! But if you mix them with some regular spuds you will get this incredible new taste and texture. I can’t recommend this more highly.

Serves 2

2 large sweet potatoes

1 large regular potato

200-400 grams of cubed pancetta

Plenty of good olive oil

Salt and cracked black pepper

This lends itself to a quick mid week supper that you can essential get 90% done the night before. Kick off by getting your oven on full tilt, pierce the spuds with a skewer to allow the heat to penetrate, dampen with water and salt liberally.

Set the spuds on a baking tray and bake for 60 minutes – or until you can push the skewer through easily.

Remove the spuds and let cool a little before cutting in half length ways, scope out the flesh and into a bowl, mix well with a good few glugs of olive oil, salt and black pepper. Next hard fry the pancetta till crispy drain of the fat then add the meat to the spud mix and combine.

Scoop the mix back into the potato skins and sling in the fridge – to cook simply lash them back on a baking tray and into a full tilt oven for 8-10minutes until crisped.

Recommend serving with a tart salad to cut through the sweet spuds.