Roasted Sweet Potato & Prosciutto Salad

Name: Roasted Sweet Potato & Prosciutto Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings (3/4 cup each).
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

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

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

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.
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 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.

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.

Nutrition 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: 2 fat, 1 starch.

Originally published as Roasted Sweet Potato Salad with Prosciutto Crisps in Taste of Home November 2013

Reviews

My Review

Click stars to rate

Average Rating:

ejshellabarger

Mar 5, 2014

I really enjoyed this dish! It was different!
degrootsl

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!
caparmenter

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.