Pan Fried Sweet Potatoes with Gremolata

In a heavy skillet over medium heat, combine pancetta and oil. Cook, stirring, for 1 to 2 minutes.

Toss sweet potato into pancetta. Cook, without stirring, for about 10 minutes or until sweet potato pieces are golden brown on the bottom. Using tongs, turn and cook for 6 to 10 minutes more or until tender and browned on the other side. Remove from heat, cover and set aside.

In another skillet, melt butter over medium heat until bubbling. Stir in bread crumbs and cook, stirring, until golden brown and crisp (don't let them burn). Remove from heat and stir in parsley and lemon zest. Season to taste with salt (remember, the bacon may be salty) and freshly ground pepper.

Scrape bread crumb mixture over sweet potato mixture and toss to combine. Serve immediately.

Variation

Substitute orange zest - a flavor very compatible with sweet potatoes - for the lemon.

Excerpted from 300 Best Potato Recipes: A Complete Cook's Guide by Kathleen Sloan-McIntosh © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission.