This makes at least four generous helpings. And the helpings will need to be generous because this dish will make you CRAZY.
2 large white and 2 large orange sweet potatoes, peeled, cut into 1/2 inch cubes
2 tbsp olive oil
salt and pepper
4 thick slices or 6 regular slices pancetta, cut into 1/4 inch cubes
1 onion, coarsely chopped
2 tbsp chopped fresh parsley
Preheat the oven to 425.
In a bowl, combine the potatoes, oil, salt and pepper. Roast the potatoes on a rimmed baking pan for 25-30 minutes (in my oven it took 40), turning several times, until they’re tender when pierced with a skewer.
In a large skillet (I used a nonstick soup pot), render the pancetta over medium heat 8-10 minutes, turning often. Transfer it to paper towels to drain, but leave the fat in the pot.
Add the onions to the pot and cook in the pancetta fat until soft, 8-10 minutes. Add the potatoes and cook over med-high heat, stirring constantly, for 10 minutes or until golden and crusty at the edges. Stir in the pancetta. Put it in the serving bowl and sprinkle with salt and parsley.