Pancetta & Labneh Loaded Sweet Potato
A sweet and salty loaded sweet potato that is hearty enough for meal or a snack
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Ingredients
- 4 Sweet Potatoes
- 1 cup Labneh Or Cream Cheese
- 1 pack Cubed Pancetta Or Bacon, diced
Instructions
- Wash the sweet potatoes to get any dirt off them then pat dry
- Line your baking sheet to avoid any mess
- Poke holes with a fork into the skin of the sweet potatoes
- Place your sweet potatoes in a pre-heated oven rack, 425 degrees
- Bake for about 30-45 minutes
- While the sweet poatoes are baking, get your pack of pancetta and fry in a pan for 5-10 minutes (you can alterantively use bacon that has been fried and diced as well)
- Take out of the oven, leave them to cool a bit then slice them in half (lengthways)
- Once split open, slather on labneh (about a tablespoon on each half) or use cream cheese as an alterantive. Then place the cooked pancetta on top. Enjoy!
Notes
One of my favourite vessels for shovelling pancetta/bacon into my mouth is a baked sweet potato! Slather on creamy labneh (or if you prefer, cream cheese) and a generous sprinkling of salty pancetta on top.
These are a great TV night dish or even perfect as a starter or main.