1 kg of sweet potatoes (or similar type)
2 pots of cream cheese (300 g)
1 cup of parsley leaves
200g of thinly sliced prosciutto, cut into fine strips
500g of coarse salt
1 kg of sweet potatoes (or similar type)
2 pots of cream cheese (300 g)
1 cup of parsley leaves
200g of thinly sliced prosciutto, cut into fine strips
500g of coarse salt
Boil the sweet potatoes in water for 15 minutes or until they are tender (check by piercing one with a fork), drain and let them cool
Cut them in half and arrange them on a plate
Spoon the cream cheese into a bag and express the equivalent of 1 tablespoon over each half of the sweet potato
With toothpicks, spear a parsley leaf and a rolled-up prosciutto strip
Secure with cream cheese
Spread coarse salt evenly on a large plate and arrange the filled sweet potatoes on top
Garnish with parsley leaves, let it rest for two hours to allow the flavors to meld together, and serve.
