Serves 4 to 6
4 to 5 Sweet Potatoes
2 tablespoons olive oil, plus more for drizzling
2 tablespoons kosher salt, plus more for seasoning
A very good crunchy baguette
Sliced pancetta (Patton finds his at a local specialty market)
- Preheat your oven to 375 degrees. Rub the sweet potatoes with the the olive oil and salt. Neatly arrange potatoes in a baking dish and place in the oven. Cook for about 45 minutes, or until tender. Once sweet potatoes are ready, pull from oven and let cool until safe to handle.
- Transfer sweet potatoes to a bowl, using the back of a spoon to scrape the potato out of its skin. Discard the skins and mix the potato with a pinch more salt and a drizzle of olive oil. Set aside.
- Slice baguette into 1-inch-thick slices; lightly toast in the oven until golden brown along the edges. Spread a dollop of roasted sweet potatoes on the toast, lay a slice of pancetta over the top, and lightly warm in the oven until ready to serve.
- From Jeff Patton of Mary Eddy's OKC at 21c Museum Hotel in Oklahoma City, Oklahoma