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Roasted Sweet Potato & Prosciutto Salad Recipe

Roasted Sweet Potato & Prosciutto Salad Recipe

I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. —Helen Conwell, Portland, Oregon
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:8 servings

Ingredients

  • 3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 3 ounces thinly sliced prosciutto, julienned
  • 1/2 cup sliced radishes
  • 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

Directions

  • 1. Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally.
  • 2. 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.
  • 3. Add radishes, 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. Yield: 8 servings (3/4 cup each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Facts

3/4 cup: 167 calories, 12g fat (2g saturated fat), 9mg cholesterol, 360mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 4g protein Diabetic Exchanges: 1 starch, 2 fat.

Reviews for Roasted Sweet Potato & Prosciutto Salad

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MY REVIEW
ejshellabarger 135555
Reviewed Mar. 5, 2014

"I really enjoyed this dish! It was different!"

MY REVIEW
degrootsl 135534
Reviewed Jan. 6, 2014

"I used a thin sliced German countryham, as that's what I had on hand. What an interesting mix of flavors and textures. I'll make this again, for sure!"

MY REVIEW
caparmenter 137091
Reviewed Dec. 9, 2013

"I wasn't sure how this combination of ingredients would taste, but thought it would be interesting to try. It was excellent and the whole family enjoyed it. Unusal combination of flavors and textures that resulted in an excellent side dish."

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