Preheat the oven to 425 degrees Fahrenheit. Cook the sweet potato puffs for 20 minutes.
While the sweet potato puffs cook, place 1-2 pieces of pancetta in a frying pan. Fry on high heat for 1-2 minutes on each side until golden brown and crispy. Remove from the frying pan, place on a paper towel lined plate and repeat until the other 2 pieces of pancetta are cooked.
Then, grate the Cabot cheddar cheese and set to the side.
Once the sweet potato puffs are cooked sprinkle the shredded cheddar cheese on top and crumble the pancetta over top. Place back in the oven for an additional 2 minutes or until cheese is melted. Serve and enjoy immediately!
Keep an eye on these while melting the cheese or you will quickly go too far and the cheese will slide right off! You want it just melted and starting to bubble.