STUFFED SWEET POTATOES
Makes 4 servings.
Sweet potatoes stuffed with bacon, broccoli, mushrooms and a ricotta Parmesan
cheese nutmeg sauce.
Nutmeg
1/2 cup part skim ricotta cheese
2 cloves garlic, thinly sliced
Salt
8 slices bacon or pancetta
1 tbs finely grated Parmesan cheese
1/8 tsp red pepper flakes
8 oz shiitake mushrooms, stemmed, sliced
1 bunch broccoli, tough stems trimmed, roughly chopped
4 sweet potatoes
PIERCE each sweet potato in a few spots.
Arrange on a microwave plate and microwave until soft.
Cook bacon in a skillet until crisp.
Remove from skillet and drain on paper towels.
Increase heat, add broccoli and 1/4 tsp salt to skillet and cook 3 min.
Add mushrooms, garlic and pepper flakes and cook until vegetables are tender, 3 more min.
MIX ricotta, Parmesan, and nutmeg to taste in a bowl.
Split open sweet potatoes lengthwise and fluff the flesh.
Top each with 1 tsp of the ricotta mixture, then top with broccoli mixture and remaining ricotta mixture.
Chop bacon and sprinkle on top, then
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