prosciutto wrapped sweet potatoes


Jewels Says  •  I first saw this recipe in an Italian cookbook and made it for a party of about 50 people, but substituted sweet potatoes for potatoes because I love the contrast of the sweetness with the saltiness of the prosciutto. A woman who was helping me that night thought I was crazy to actually serve them because I’d never made them before. For some reason, she was actually mad about it – and I couldn’t figure out why. Maybe it’s not so smart but I do stuff like that! The guests licked their plates that night and asked for more. I mean, who doesn’t want prosciutto wrapped around potato? Come on, that’s so yummy!
    There is often confusion between yams and sweet potatoes. I like to use the white sweet potato for this recipe. If you can’t find sweet potatoes, use yams mixed with regular potatoes.

serves 6-8
4 large sweet potatoes, peeled and cut in to about 1 ½ inch pieces
a few pats of butter
about a tablespoon of dijon mustard
1 egg yolk (optional)
salt and white pepper to season
3 tablespoons of flour
8-12 slices of prosciutto de parma sliced paper thin
a few glugs of olive oil
a few sprigs of parsley, roughly chopped
2 sheets of parchment paper

  1. Put the sweet potato pieces in a pot and cover with cold water and a dash of salt.   Cook the sweet potatoes until tender and drain any excess water.
  2. In a mixer, or food processor, mix the cooked sweet potatoes with butter, dijon mustard and egg yolk, if using. Season with salt and white pepper to taste. Let potatoes cool slightly before wrapping in prosciutto.
  3. Turn the oven on to 375 degrees.
  4. Lay a thin strip of the prosciutto, lengthwise, on a piece of parchment paper. Layer another next to it, overlapping slightly along the long side and continue until you have used about 4-6 pieces of prosciutto.
  5. Generously spoon the mashed sweet potato horizontally across the bottom third of the proscuitto strips (the end closest to you).You should use about ½ the mixture when you do this.
  6. Starting with the end nearest you and using the parchment paper to help you shape and hold the roll, roll up the prosciutto, rolling away from you. Shape the roll and pack the ends as you go to evenly distribute the potato mixture.  Take care not to let the parchment get stuck inside the roll.
  7. At this point, the prosciutto and sweet potato roll should be held together with the parchment wrapped around it. 
  8. Using a very sharp knife, cut four to six even slices while still keeping the paper wrapped around the roll.  Take care not to put any pressure on the roll or you will squeeze out the sweet potatoes.
  9. Gently unwrap the parchment from each piece of the sliced roll and dust a little flour on all the ends.  Set aside.
  10. Repeat steps 4-9 with the remaining prosciutto and sweet potato.
  11. Heat a pan over medium heat until warm.  Add a glug of oil and pan fry both ends of each slice until browned, adding extra oil as necessary.  Place on baking sheet.
  12. When all pieces are fried, place the baking sheet in the oven and bake for 10 minutes.
  13. Sprinkle with parsley and serve.

Jill’s smart idea
If you plan to make this for a dinner party, of course, I suggest you make them beforehand!