without fail, i get excited about recipes with sweet potatoes.
when you add pancetta to the mix, it’s bound to be a treat.
this dish gives you all flavors in one: sweet (sweet potatoes), salty (pancetta), and bitter (arugula). kinda like the warm beet salad i obsess about.
Warm Brown Butter Sweet Potato, Pancetta, and Arugula Salad
Recipe type: Side Dish
Serves: 3-4
Ingredients
- 3 tablespoons unsalted butter
- 2 lbs sweet potatoes, peeled and cut into ½ inch cubes
- 2 tablespoons brown sugar
- pinch of red pepper flakes
- 1 teaspoon sage leaves, chopped
- ½ tablespoon olive oil
- 4 ounces pancetta, chopped
- 2 handfuls arugula
Instructions
- Preheat oven to 400.
- Place sweet potato cubes in a large bowl.
- Over medium heat, melt butter and cook until browned. Pour butter over potatoes, add brown sugar, sage, red pepper flakes and mix well.
- Transfer potatoes to cooking sheet and bake for 20-25 minutes, until potatoes are soft.
- When potatoes have about 5 minutes left, heat olive oil in a medium pan. Add pancetta and cook until slightly crispy.
- Remove potatoes from oven, mix in pancetta and arugula, and serve warm.
recipe adapted from food52.
recipe rephotographed September 2014.
[…] the sweet potato, we went with my warm brown butter sweet potato and pancetta recipe, which is really simple and way more delicious than any of its individual components. rating […]
writes the best thanksgiving yet | Things I Made Today[…] Warm Brown Butter Sweet Potato, Pancetta, and Arugula Salad – A sweet potato recipe that both Jason and I can agree on. A little salt from the pancetta […]
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