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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

  1. Preheat the oven to 375 degrees

  2. Line a rimmed baking sheet with foil

  3. Cut the peeled sweet potatoes lengthwise into eight wedges

  4. In a large bowl toss the sweet potatoes, rosemary and olive oil

  5. Cut each prosciutto slice lengthwise into two pieces

  6. Wrap each sweet potato wedge with a piece of prosciutto and put on the lined baking sheet

  7. Roast for about 30 minutes or until the sweet potato is tender

  8. Brush with a bit of butter as they are cooling

  9. 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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