Ulimate Thanksgiving: Hasselback Sweet Potatoes with Maple Pancetta
Swanson Pinot Grigio 2008
Ponzi Vineyards Pinot Gris 2010
Ingredients (6 servings)
6 small sweet potatoes
1 lb pancetta; ½ inch thick rounds
2 tablespoons unsalted butter, melted
1 ½ cups pure maple syrup
½ teaspoon ground cayenne pepper
Salt and black pepper, to taste
Preheat oven to 400 degrees.
With a sharp knife, cut slits into the potatoes about ¾ of the way through (do not cut completely through the potato!) Each slice should be about ¼ inch thick.
Slice pancetta rounds into ½ thick strips. Add maple syrup to a small bowl, stir in cayenne. Add pancetta to syrup and mix until each strip is covered completely. Place a pancetta strip in every other “slit” you’ve created in the potatoes.
Arrange potatoes on a baking sheet covered with aluminum foil. Brush each potato first with melted butter and then with remaining maple syrup. (Use all the syrup and be sure to get some in every “slit”)
Sprinkle potatoes with salt and bake for 45 minutes.