Directions:
1. Use a fork on sweet potatoes to pierce a few spots on it. Place them on a microwave safe plate and microwave for up to 12 minutes till it turns soft.
2. In the meanwhile keep a large skillet over medium flame and cook the pancetta for about 4 minutes, by turning it once, until it becomes crisp. Remove it from the skillet and keep on a paper towel to drain the extra grease. Increase the flame to medium high and add quarter of a teaspoon of salt and the broccoli rabe to it. Cook this for around 3 minutes, stirring it intermittently. To this add red pepper flakes, garlic and mushrooms and cook for another 3 minutes by stirring them occasionally till it turns tender.
3. In a small bowl mi the nutmeg, parmesan and ricotta. Make a lengthwise incision on the sweet potatoes and fluff its flesh with a fork. Place one teaspoon of the ricotta mixture on the top of each sweet potato and then put the broccoli rabe mixture on top of it and then the remaining ricotta mixture. Sprinkle chopped pancetta evenly on the top and serve.