Grilled Sweet Potatoes with Pancetta & Sage Vinaigrette Recipe

Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add 4 ounces of diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much.

Okay, you caught me. I didn't have time to run out for pancetta, so I used bacon. Bacon and pancetta are both made from pork bellies. However, bacon is cured and smoked, but pancetta is simply cured. If you don't have pancetta, you can remove the smoked flavor from the bacon by cooking it in boiling water for 2 to 3 minutes. It definitely isn't the same, but it will do in a pinch.

Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.

To the pancetta drippings in the pan, add 1 diced medium shallot. Cook until browned, about 1 minute. Add ¼ cup red wine vinegar and cook for an additional minute. Remove from the heat and stir in ¼ cup olive oil, 1 tablespoon finely chopped fresh sage leaves, and ½ teaspoon freshly ground black pepper. Cover to keep warm.

No photos of this whole process. The whole thing went too fast. I had to choose between taking photos or scorching myself on hot grease. I love my readers, but I love my unblemished skin more.

Preheat a grill to high heat.

When the potatoes are cool enough to handle, slice them into ¼-inch rounds.

Sprinkle the cooked pancetta over the potatoes and serve them hot or at room temperature. 

Heat 1 tablespoon of olive oil in a medium skillet over high heat. Add the diced pancetta to the pan and cook until it is browned and crisp. Be careful of spattering grease! Turn down the heat a little if it is spattering too much.  Using a slotted spoon, remove the cooked pancetta from the skillet and let it drain on a piece of paper towel.

To the pancetta drippings in the pan, add the diced shallot. Cook until browned, about 1 minute. Add the red wine vinegar and cook for an additional minute. Remove from the heat and stir in ¼ cup olive oil, finely chopped fresh sage leaves, and ½ teaspoon freshly ground black pepper. Cover to keep warm.