Sweet Potato with Kale, Mushrooms and Pancetta

Heat a large skillet over medium heat then add the pancetta. Cook until brown and crispy. Remove the pancetta with a slotted spoon and transfer to a paper towel lined plate. Set aside.

Add the shallots to the pan (you should have about two teaspoons of grease in the pan). Sauté the shallots until they start to soften, about 5 minutes. Add the mushrooms and cook until they start to soften, about 3 minutes. Add the torn kale and stir to combine. Sauté until the kale wilts down. Add the red pepper flakes, nutmeg and salt and pepper. Remove from heat.

In a small bowl combine the ricotta and Parmesan cheese. Season with salt and pepper.

Cut the cooked sweet potatoes (see note for cooking instructions) down the center, cutting lengthwise, and squeeze to open. Season the potato with salt and pepper, top with the kale and mushroom mixture and a dollop of the ricotta mixture. Garnish with the cooked pancetta.

* You can cook the sweet potatoes in the microwave by poking them about five times with a fork, place on a plate, cover and cook for 15-25 minutes until soft in the center. You can also bake them in the oven at 350 F for about one hour.