browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Mashed Sweet Potato with Crispy Prosciutto

Posted by on March 5, 2012

Sweet potatoes are one of the most healthy things to eat, and luckily, they are really yummy. I love them roasted or pan fried so they become crispy, and I rarely do anything else with them. Occasionally, I’ll make a sweet potato gratin. But then I remembered that you can bake them like a regular baked potato. So I tried roasting a couple, the first I ate just like a baked potato, slit open with a little butter and salt. The second, I mashed and fancied it up a bit. I had some leftover crispy prosciutto from my pizza the other day, so I sprinkled that on top with some chopped scallions and threw in some maple syrup for good measure. It turned out to be just delicious. Healthy comfort food? Is there such a thing?

Mashed Sweet Potatoes with Crispy Prosciutto

1 very large sweet potato or two regular sized

3 tablespoons butter

2 tablespoons maple syrup

1 scallion, white and green parts sliced

1-2 slices of prosciutto, baked on a baking sheet at 375 degrees for 15 minutes until crisp

Bake the sweet potato at 400 degrees on a baking sheet for 40-45 minutes, or until soft. A knife should come out easily. Let cool a little and mash in a bowl with the butter and maple syrup. Season with salt and pepper to taste. Serve with scallion and crumbled prosciutto sprinkled over the top.

5 Responses to Mashed Sweet Potato with Crispy Prosciutto

  1. Just Baked

    Oh, my husband would go crazy for this. He loves sweet potatoes and prosciutto. I never thought of putting the two together, but it makes perfect sense. It looks delicious!

  2. Liz

    your photos are lovely:-)

    • m&m

      Thank you! I’m learning more about food photography, it’s nice to know it’s working!

  3. berkeleybarb

    This sounds yummy, and I’d like to try it. My instinct would be to hold off on the maple syrup till you find out how sweet the potato turns out to be, and then add if/as necessary. Ever tried that? I’ve never used an oven for cooking prosciutto, but since one is heating it up anyway for the potatoes, why not? Very nice-looking recipe – thanks.