Being home with my family so much this Fall, I really got back to my roots. My roots, literally, are settled in with potatoes, being that my parents are both mostly Irish. Thus, I made some potatoes.
Though I grew up with the most delicious, cream and butter filled mashed potatoes (NEVER BOXED), I have learned a few things when it comes to nutrition. Russet potatoes have little to know nutritional value, mostly just filling you with starches; while sweet potatoes actually pack in a few vitamins and a bit more fiber! Plus leaving out the exorbitant amounts of cream and butter is a smidge less fattening. In order to keep the family meal balanced, I decided to add these sweet potato stacks into the mix.
Tossing slivers of sweet potatoes with herbs, olive oil, and a bit of parmesan, I was able to mix together some sweet and salty elements to balance out the flavor. What else is sweet and salty and would totally complete these stacks? A little bit of maple prosciutto. It’s chewy and exciting and delicious. I really wanted to make a separate pan of it to eat on the side.
If you’re looking for the perfect Thanksgiving side, these sweet and salty sweet potato stacks are the answer! They are incredibly simple to put together, and result in a beautiful presentation that’s unexpected from potatoes. I’m also going to suggest that you make creamy, buttery mashed potatoes… because if I attend your Thanksgiving and there are no mashed potatoes, then I may just push my way into the kitchen to make some.
Sweet and Salty Sweet Potato Stacks with Maple Prosciutto
3 Sweet Potatoes
1/2 cup Parmesan Cheese
2 tsp. Oregano
2 tsp. Salt
1 tsp. Pepper
2-3 Tbs. Olive Oil
3 pieces of Prosciutto
Drizzle of Maple Syrup
Preheat the oven to 425 deg F. Wash and dry the sweet potatoes. Slice each potato into 1/4 – 1/2 inch slices. Toss in a bowl with most of the Parmesan cheese, oregano, salt, pepper, and olive oil.
Grease a baking sheet and stack the potatoes into 8 stacks of even height. Top with the remaining cheese. Bake for 40 minutes, or until a fork is easily pierced into the stack.
While the potatoes are baking, slice up your prosciutto into small pieces and place in a frying pan with a drizzle of maple syrup. Warm on medium heat so so the meat gets just slightly crispy, about 5 minutes.
Sprinkle your potato stacks with maple prosciutto and serve.
Recipe by Bunny Baubles Blog