Tilapia And Mashed Yams With Pancetta-sage Breadcrumbs

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 ounces thinly sliced pancetta, chopped (italian bacon)
• 1 cup fresh breadcrumb (from french or sourdough bread with crust, ground in processor)
• 1 tablespoon chopped fresh sage
• 1 1/2 teaspoons chopped fresh sage
• 2 lbs medium yams, pierced all over with fork (red-skinned sweet potatoes)
• 3 tablespoons butter, divided
• 4 (6 ounce) tilapia fillets

Recipe

• 1 sauté pancetta in large nonstick skillet over medium heat until crisp. transfer to small bowl. add breadcrumbs and 1 tablespoon chopped sage to drippings in skillet; stir over medium-high heat until breadcrumbs are almost crisp, 5 minutes. transfer to bowl with pancetta. cool (reserve skillet).
• 2 place yams on plate and microwave on high until very soft, 5 to 8 minutes per side, depending on size of yam. transfer yams to work surface. cut yams in half lengthwise; scoop out pulp and place in medium glass bowl. discard skin. add remaining 1 1/2 teaspoons chopped sage and 1 tablespoon butter to yams; mash until almost smooth. season to taste with salt and freshly ground black pepper.
• 3 sprinkle fish fillets with salt and freshly ground black pepper. melt remaining 2 tablespoons butter in same nonstick skillet over medium-high heat. add fish fillets and cook until golden brown on outside and just opaque in center, 3 to 4 minutes per side.
• 4 if necessary, rewarm yams in microwave. divide mashed yams among 4 plates. top each serving with 1 fish fillet, sprinkle generously with pancetta-sage breadcrumbs, and serve.