Sweet Potato Wedges Wrapped in Prosciutto

  • Yield 8 servings

Prepare these show-stopper potatoes ahead of time, refrigerate, and bake when ready to serve.


2 Louisiana yams (sweet potatoes), (about 2 pounds)
4 ounces prosciutto, trimmed and sliced in half lengthwise
Fresh basil leaves


  1. Preheat oven 425F. Coat a loaf pan with nonstick cooking spray.
  2. Peel and section each sweet potato into four wedges. Place potatoes in a skillet with just enough water to cover. Boil 8-10 minutes until potatoes are thoroughly cooked but remain firm. Be careful to not overcook, as texture will become grainy and the potatoes will fall apart.
  3. Wrap each wedge with a bay leaf and prosciutto.
  4. Lay wedges in loaf pan, add a drizzle of maple syrup, and bake 10 minutes or until prosciutto starts to appear crispy.




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