Roasted Sweet Potato with Prosciutto

Name: Roasted Sweet Potato with Prosciutto
Yield: 35
Ingredients: To taste Salt; 1 kg of sweet potato top and shoulders; 1 sprig of rosemary; 250 g of prosciutto, sliced; 2 tablespoons of olive oil

1
To taste Salt
2
1 kg of sweet potato top and shoulders
3
1 sprig of rosemary
4
250 g of prosciutto, sliced
5
2 tablespoons of olive oil

Ingredients

1
To taste Salt
2
1 kg of sweet potato top and shoulders
3
1 sprig of rosemary
4
250 g of prosciutto, sliced
5
2 tablespoons of olive oil

Directions

1
In a large pot with boiling salted water and a few fresh rosemary sprigs, cook the sweet potatoes for 15 minutes
2
Drain and reserve
3
Using kitchen shears, cut the prosciutto slices in half lengthwise, then wrap them around the sweet potatoes, leaving the ends facing down
4
Transfer to a baking dish and drizzle with olive oil
5
Roast in a preheated oven at 200°C for 10 minutes
6
Serve immediately.