A few weeks ago, I had a couple of these sweet beauties (sweet potatoes) lazing around. It was a Friday and the kids were in school, which meant, I could give my full attention to creating something with all of my senses fully present. There was no yelling, no interruptions and I had time to myself. If you have little kids at home, you know exactly what I am talking about! And if you don’t, then just take my word for it!
Going back to my story about the beautiful sweet potatoes… I opened my fridge for inspiration. I often do that before I start cooking. I stare at the produce and most days that is how I get inspired!
It’s like a party with a special guest list .. you know, the ones which say ‘By invitation only’ ! I opened the chiller and stared some more. Pancetta! There was a light bulb moment! And.. the idea of inviting Pancetta to this party got me super excited!
Now I also needed something earthy to match the meatiness of the pancetta while serving as a bridge between the sweet potatoes and the meat. I began a quiet search for this next guest. And there it was. The fresh rosemary stalks beautifully intertwined together with the confidence one has when they are the party starter!
I started prepping the ingredients, super excited but I got a certain uneasiness that I was missing out an important guest on the list. I needed something a little refreshing and zesty to lift it all up and make it fun! Just then, the mandarins said ‘hello, is it me you are looking for?’! (Sorry, I just couldn’t help it!)
The preparation was done and now we needed some music because what’s a good party without great music and dancing?!
This is an excellent party starter .. perfect for an appetizer or just by itself as a snack when you are in the mood for something delicious! Also, you can always make it vegetarian by removing the Pancetta, using ghee (or Oil for a vegan version) and topping it with some fried cashew nuts!
So, without further ado, let’s get the PARTY started!
Sweet Potato with Pancetta & Rosemary with hints of mandarin!
Total time: 30 mins
Preparation time: 10 mins
Cook time: 20 mins
Pancetta : 1 store bought packet or 4 oz or 113 gms (I used 1 4 oz packet of Boar’s Head brand diced uncured Pancetta)
Garlic: 2 cloves of garlic – sliced or if you prefer, you can chop it finely
Onion: ½ cup of finely chopped onions (I used yellow onions)
Ghee or any oil of your choice: 1 tsp
Pepper: to taste
Rosemary: 2 stalks, washed, stems removed, leaves finely chopped
Dry Chilli flakes or freshly chopped Thai red chilli peppers – 1. Just a hint of spice is needed
Sweet Potatoes: 2 cups of medium diced sweet potatoes (As a ballpark, I used around 2)
Mandarin: Juice of ½ a mandarin + Zest of 1 mandarin
Fresh parsley: a small handful, Finely chopped, as garnish
- Finely slice the garlic, if you are lazy like me and you love garlic. Otherwise, mince it finely.
- Finely chop the onions to yield ½ cup of onions. I used yellow onions. You could try with red onions, shallots. They would all go well.
- Wash the rosemary stalks. Pat them dry. Now remove the leaves from the stem and finely chop them.
- Peel the sweet potatoes. And cut them into medium dice.
- Take the zest of a mandarin. Cut it into half and juice ½ the mandarin. I challenge you to not juice the other half directly in your mouth and get some of that zesty orange juice stuff all over your face.
- Heat a flat, heavy-bottom pan. I would recommend using something which has a broad surface area that can be used for cooking.
- Add the pancetta and mix it around until it renders fat and turns nice, brown and crispy.
- Now remove it from the pan. If the oil left behind is enough, you don’t need to add any more oil. If not, you could add a tsp of oil or ghee. I used ghee because I love ghee.
- Add the garlic and stir it around until it releases aroma. Do not brown it.
- Next add the onions/shallots or whatever you are using. If you are using fresh Thai chilli peppers, finely chop them and add them together with the onions. Season with salt & pepper and sweat it. Go for a translucent colour without browning.
- Next, add the rosemary leaves and the diced Sweet potatoes. Season again with salt and pepper. Cook this covered for the next few mins on medium-low heat to get them cooked through but remember stirring them every few.
- Once the sweet potatoes are cooked, add the zest and keep heat to medium and just let the edges turn a little brown. Now deglaze the pan by adding the juice of ½ a mandarin. It will sizzle and who doesn’t love a good sizzling sound! Combine the flavours and remove them into your serving dish. Now top it with the Pancetta and a little bit of fresh parsley and you are good to go!
- If you choose to make a vegan version of this, do not include the pancetta. Use coconut oil or any oil of your choice and instead you could add some dry roasted, crushed peanuts as a topping to replace the Pancetta.