Sweet Potato Wedges Wrapped in Prosciutto
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.
- 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.