Tilapia and Mashed Yams With Pancetta-Sage Breadcrumbs

Published Jan. 2010 Bon Appetit.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

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.