Preheat oven to 425 degrees.

Toss prepared sweet potato cubes with olive oil, rosemary, salt & pepper.

Spread sweet potatoes on sheet pan and place in the top 1/3rd of your oven.

Bake for 25-30 minutes or until they are cooked through and golden brown. You are looking to caramelize the outside.

When the sweet potatoes have 10 minutes left to cook, heat a large skillet over med-high heat.

Begin to render the fat from your Pancetta/Prosciutto. Pancetta will not have as much fat so you might need a little olive oil to help crisp it up.

When your meat is crisp, remove it to a plate.

Add your kale to the pan and wilt it down. You want it cooked but still bright green.

Add more black pepper to your kale. Wait on salt. Your meat is salty. You can add more after you assemble your dish and taste.

Remove your sweet potatoes from the oven and add them to your skillet.

Toss kale and sweet potatoes to mix. Add crisp Pancetta.

Squeeze ½ a lemon over the top and taste for seasoning.