Sweet and Salty Sweet Potato Stacks with Maple Prosciutto

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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.

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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.

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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.

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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

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:

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

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