Sweet Potato Wedges Wrapped in Prosciutto

Sweet Potato Wedges Wrapped in Prosciutto
Staff Writer

Holly Clegg

You can prepare these show-stopping sweet potato wedges ahead of time, refrigerate them, and bake them when you're ready to serve. This recipe will impress your guests and savors of that sweet-salty combination. These are a great idea for a pre-Thanksgiving get-together.  

8
Servings
8
Calories Per Serving
Deliver Ingredients

Ingredients

  • Louisiana yams (about two pounds)
  • 4  Ounces  prosciutto, trimmed and sliced in half lengthwise
  • Fresh basil leaves, as needed
  • Maple syrup, to finish

Directions

Preheat the oven to 425 degrees. Coat a large baking dish with nonstick cooking spray.

Peel and cut the sweet potatoes into wedges (4 per potato). In a large nonstick skillet, add enough water to cover the sweet potatoes. Bring the water to a boil, and cook for 8-10 minutes, or only until potatoes are firm but cooked. Do not overcook them or they will fall apart. Drain the water from the potatoes.

Lay a basil leaf on a potato wedge and wrap the wedge with prosciutto. Repeat this step with all sweet potato wedges. Lay the wrapped wedges in a prepared baking dish.

Drizzle them with maple syrup, and bake for 10 minutes, or until the prosciutto starts to crisp.

Nutritional Facts

Sugar
2g
2%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
1µg
0%
Calcium, Ca
1mg
0%
Choline, total
1mg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
2mg
0%
Sodium, Na
1mg
0%
Water
12g
0%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.