Roasted Cranberry Pancetta Sweet Potato Skins
This simple side dish or appetizer combines classic Thanksgiving flavors like cranberry & sweet potatoes into tart, sweet & salty sweet potato skins.
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 Facts
Calories 141kcal (7%)Carbohydrates 19g (6%)Protein 2g (4%)Fat 6g (9%)Saturated Fat 1g (5%)Cholesterol 6mg (2%)Sodium 99mg (4%)Potassium 267mg (8%)Fiber 2g (8%)Sugar 7g (8%)Vitamin A 9230mg (185%)Vitamin C 3.8mg (5%)Calcium 28mg (3%)Iron 0.5mg (3%)
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