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Roasted Cranberry Pancetta Sweet Potato Skins
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This simple side dish or appetizer combines classic Thanksgiving flavors like cranberry & sweet potatoes into tart, sweet & salty sweet potato skins.
Course
Appetizer, Side Dish
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Servings
12
sweet potato skins
Calories
141
Author
Whitney Bond
Ingredients
6
small sweet potatoes
scrubbed clean
2
tbsp
olive oil
2
cups
fresh cranberries
4
oz
pancetta
diced
¼
cup
maple syrup
Instructions
Preheat the oven to 400°F.
Place the sweet potatoes on a baking sheet and brush with the olive oil.
Place into the oven for 35-40 minutes.
Combine the cranberries, pancetta and maple syrup in a large bowl.
Place in one layer on a baking sheet.
When the sweet potatoes have 20 minutes left in the oven, place the cranberries & pancetta in the oven with the potatoes.
Remove everything from the oven.
Set the cranberries & pancetta aside.
Allow the sweet potatoes to cool for 10-15 minutes.
Slice in half, then scoop out some of the insides.
Fill with the roasted cranberries & pancetta.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
99
mg
|
Potassium:
267
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
9230
mg
|
Vitamin C:
3.8
mg
|
Calcium:
28
mg
|
Iron:
0.5
mg