SWEET POTATO SKINS WITH PANCETTA AND CHIPOTLE CREMA

Makes: 8 potato skins

THC: 3.5 mg per potato skin; 28.6 mg total recipe

1 lb (454 g) pancetta, in a single piece, cut into 1/4-inch (6-mm) cubes

1 g cannabis trim, ground and decarboxylated (method follows)

1/2 cup (125 mL) crème fraîche 2 tbsp (30 mL) minced fresh basil

2 tbsp (30 mL) minced fresh cilantro

2 tbsp (30 mL) minced fresh mint

1 tbsp (15 mL) minced chipotle chili in adobo sauce

2 green onions, white and tender green parts, thinly sliced

4 sweet potatoes, scrubbed 2 cups (500 mL) grated Gruyère, raclette or smoked Gouda cheese

1. Line a plate with paper towels. In a large skillet over medium heat, cook the pancetta, stirring occasionally, until crispy and the fat has rendered, about 6 minutes.

2. Using a slotted spoon, transfer the pancetta to the prepared plate and set aside.

3. Pour the remaining fat into a 12-ounce (340-mL) canning jar, stir in the trim and seal tightly.

4. Stand the jar upright in a stockpot and add water until it is level with the top of the jar. Place the stockpot, uncovered, over high heat and bring to a low boil.

5. Let boil for 2 hours, checking the water every now and again and adding more as needed to maintain the original level.

6. After the first hour, “burp” the jar by unsealing the lid to release any pressure buildup and then recap it.

7. After 2 hours, lay a kitchen towel on a heatproof work surface. Using an oven mitt, remove the jar from the water, set it on the towel and let cool until it can be handled.

8. Then, while the fat is still liquid, line a strainer with cheesecloth and strain the fat into a measuring cup, squeezing any solids at the very end to extract all of the fat. Compost or discard the plant matter. Set aside.

9. In the bowl of a food processor, combine the crème fraîche; 1 tbsp (15 mL) each of the basil, cilantro and mint, all of the chili and 2 tbsp (30 mL) of the green onions.

10. With the motor running, drizzle in 2 tbsp (30 mL) of the infused pancetta fat, processing until well mixed. Transfer the crema to an airtight container and refrigerate until ready to use.

11. Heat the oven to 450 F (230 C).

12. Wrap the sweet potatoes individually in aluminum foil and place on a baking sheet. Bake for about 1 hour, until tender when pierced with a fork. Remove from the oven and let cool slightly. Leave the oven on.

13. Halve the warm sweet potatoes lengthwise. Scoop out the flesh from each half, leaving walls about 1/2 inch (1.25 cm) thick (save the removed flesh for another use). Place the potatoes, skin-side down, on the baking sheet and rub each one with

1 tsp (5 mL) of the infused pancetta fat, then sprinkle with the cheese and the cooked pancetta, dividing it evenly.

14. Bake the skins for about 20 minutes, until golden and crispy. Transfer to a serving platter and top each skin with 2 tbsp (30 mL) of the crema.

15. Sprinkle with the remaining 1 tbsp (15 mL) each basil, cilantro and mint, and the remaining green onions, dividing them evenly. Serve immediately.