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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.  

Deliver Ingredients


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


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.

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.