Pan-Fried Sweet Potatoes with Gremolata

This image courtesy of Colin Ericcson

Gremolata is the classic garnish for osso buco, a northern Italian veal shank dish. It is a fragrant mixture of lemon zest, parsley and garlic, sometimes with added bread crumbs. Here it does a nice job of lifting the flavor of sweet potatoes. This is a lovely dish to serve alongside roast chicken or pork.

Makes4 servings

Cooking MethodPan-frying, Sauteeing



OccasionCasual Dinner Party

Recipe CourseSide Dish

Dietary ConsiderationEgg-free, Gluten-free, Peanut Free, Soy Free, Tree Nut Free


Taste and TextureSavory, Sweet

Type of DishVegetable


  • 4 oz pancetta, cubed 125 g
  • 1 tbsp olive oil 15 mL
  • 1 large sweet potato (about 1 lb/500 g), peeled and cut into 1-inch (2.5 cm) chunks 
  • ¼ cup butter 60 mL
  • 1/3 cup bread crumbs 75 mL
  • 1 small bunch flat-leaf parsley, stems trimmed, finely chopped 
  • Finely grated zest of 1 lemon
  • Salt and freshly ground black pepper


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

  2. 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, tum and cook for 6 to 10 minutes more or until tender and browned on the other side. Remove from heat, cover and set aside.

  3. 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 bum). 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.

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


For a nice color contrast, add a few handfuls of baby spinach to the sweet potato mixture for the last 5 minutes of cooking time.


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


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