Recipes

Side Dishes

Sweet Potato Wedges Wrapped in Prosciutto

I prepared these show-stopper potatoes for company one evening. Prepare ahead of time, refrigerate, and bake when ready to serve. Impressive and savor that sweet-salty combination.

Ingredients:

2 Louisiana yams (sweet potatoes), (about 2 pounds)
Fresh basil leaves
4 ounces prosciutto, trimmed and sliced in half lengthwise
1/4 cup pure maple syrup

Instructions:

1. Preheat oven 425 degrees. Coat oblong baking dish with nonstick cooking spray.
2. Peel and cut sweet potatoes into wedges (four per potato). In large nonstick skillet, add water to cover sweet potatoes. Bring to boil, cook 8-10 minutes or only until potatoes are firm but cooked. Do not overcook as will fall apart. Drain.
3. Lay basil leaf on potato wedge and wrap with prosciutto. Repeat with all sweet potato wedges. Lay in prepared baking dish.
4. Drizzle with maple syrup, bake 10 minutes or until prosciutto starts to crisp.

Variations:

Makes 8 wedges.

Nutrition:

Nutritional Information per serving:
Calories: 152, Calories form fat: 12%, Fat: 2g, Saturated Fat: 1g, Cholesterol 12mg, Sodium 313mg, Carbs: 29g, Dietary Fiber: 3g, Sugars: 11g, Protein: 5g, Dietary Exchanges: 2 starch

Credits:

*Created by Louisiana Sweet Potato Commission spokeswoman, Holly Clegg.