Sweet Potato Wedges with Rosemary and Procuitto


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


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