Wednesday, January 15, 2014

Roasted Sweet Potato and Prociutto Salad

This was another Taste of Home recipe I found and it was really tasty!  I changed it just barely (it called for radishes, which I used, but I didn't think they blended well at all.)

3 medium sweet potatoes, peeled and cut into 1-in . pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned
1/3 cup chopped pecans, toasted
1/4 cup finely chopped sweet red pepper
2 green onions, sliced, divided
1 tablespoon lemon juice
1 teaspoon honey


Preheat oven to 400. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.

Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.

Add pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.

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