Roasted Sweet Potatoes with Pancetta, Pecans & Raisins

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  • 2 sweet potatoes, peeled, diced
  • 1 Tbls. olive oil
  • 1/2 C. diced pancetta
  • 1/4 C. crimson raisins (or dried cranberries)
  • 1/4 C. toasted pecans, chopped
  • Maple Mustard Vinaigrette (use amount to your personal preference)
  • 1 green onion, sliced


  1. Preheat oven to 425 degrees.
  2. Peel and cube sweet potatoes.  Toss with a little olive oil, salt and pepper and roast in preheated oven 20-25 minutes, until tender.
  3. Meanwhile, cook pancetta in skillet.  Drain and set aside.
  4. When potatoes are cooked add to large serving bowl. Toss with pancetta, raisins or dried cranberries, pecans and vinaigrette to taste.
  5. Garnish with sliced green onions.


*Feel free to add more or less pancetta, pecans, raisins and dressing to your liking!