If you are looking for something beyond marshmallows to go with your sweet potatoes, give this a try..
Serves 6
3 large sweet potatoes, peeled
2 tablespoons fresh rosemary, finely minced
2 tablespoons olive oil
8 slices of prosciutto
1 to 2 tablespoons of soften unsalted butter for brushing after they are roasted
- Preheat the oven to 375 degrees
- Line a rimmed baking sheet with foil
- Cut the peeled sweet potatoes lengthwise into eight wedges
- In a large bowl toss the sweet potatoes, rosemary and olive oil
- Cut each prosciutto slice lengthwise into two pieces
- Wrap each sweet potato wedge with a piece of prosciutto and put on the lined baking sheet
- Roast for about 30 minutes or until the sweet potato is tender
- Brush with a bit of butter as they are cooling
- Season lightly with salt and pepper
for a light lunch, serve these over lightly dress arugula and some shaved parmesan – delicious
Delish!