Sweet Potatoes with Pancetta, Shiitake Mushrooms, and Rapini

Ingredients:

• 4 tubers (250 g each) sweet potatoes
• 60 g pancetta, or bacon, cut into 8 thin slices
• 1 bunch rapini, tough stems trimmed, leaves coarsely chopped
• 250 g shiitake mushrooms, sliced
• 2 cloves garlic, thinly sliced
• 1/8 tsp. red flakes pepper
• 1/2 cup soft cheese ricotta
• 1 tbsp finely grated Parmesan cheese
• Freshly grated nutmeg
• Salt

Preparation:

1. Prick the sweet potatoes several times with a fork. Place them in a microwave-safe dish and microwave until tender, about 12 minutes.
2. Meanwhile, fry the pancetta on both sides in a skillet over medium heat until crisp, about 4 minutes. Transfer the pancetta to a paper towel and pat dry.
   
   Increase the heat to medium-high and add the broccoli rabe and 1/4 teaspoon salt. Cook, stirring, for about 3 minutes. Add the shiitake mushrooms, garlic, and red pepper flakes and cook until tender, about 3 minutes more.
3. In a separate bowl, combine ricotta, Parmesan, and nutmeg to taste.
   
   Cut the potatoes in half lengthwise and mash the flesh with a fork. Spread each potato with 1 teaspoon of the cheese mixture, then layer the vegetables on top, spreading the remaining cheese mixture on top. Crumble the pancetta and sprinkle on top.
   
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