Set a large soup pot or Dutch oven on the stove over medium heat. Add in the diced pancetta. Stir and cook the pancetta until it's browned and crisp, four to five minutes. Remove the pancetta to a paper towel-lined plate and set aside.

Add the diced onion, carrot and celery to the pot along with 2 tablespoons of butter. Saute the vegetables, stirring often, until they're softened and beginning to brown, 9 to 10 minutes. Add the minced garlic to the pot; stir and cook the mixture for 30 to 60 seconds longer. Transfer the vegetable mixture to a small bowl and set it aside. Add the remaining 3 tablespoons of butter to the pot. When it's melted, add in the cubed sweet potatoes and stir to coat them in butter. Saute the potatoes, stirring occasionally, for seven to eight minutes or until slightly soft. Editor's Tip: Sautéing the sweet potatoes in butter is the first part of cooking them through. It also caramelizes the cut surfaces to get more flavor from them.

Pour the chicken broth, salt, sage, thyme, smoked paprika, crushed red pepper and black pepper into the pot. Add in the sautéed mirepoix mixture and 2 tablespoons of the cooked pancetta. Stir everything together and increase the heat to bring the mixture to a boil. Then, reduce the heat to maintain a simmer. Cook the mixture for five to seven minutes or until the potatoes are tender.

Whisk a little of the hot broth into the half-and-half cream to temper it, then slowly add the half-and-half mixture to the pot, stirring constantly. Add the chopped kale. Simmer for four to five more minutes until the kale is wilted. Remove the pot from the heat.

Ladle the sweet potato chowder into bowls. Top each bowl with crumbles of the remaining cooked pancetta, pepitas and the optional minced fresh sage. Serve the chowder while it's hot.