1/2 cup of passion fruit juice
1/2 cup of dry white wine
3 tablespoons of unsalted butter, softened
3 tablespoons of olive oil
1 tablespoon of mustard
1/2 teaspoon of ground cinnamon
750g of prosciutto, cut into small cubes
1kg of cooked and still firm sweet potatoes, cut into small cubes the same size as the prosciutto
1/2 cup of passion fruit juice
1/2 cup of dry white wine
3 tablespoons of unsalted butter, softened
3 tablespoons of olive oil
1 tablespoon of mustard
1/2 teaspoon of ground cinnamon
750g of prosciutto, cut into small cubes
1kg of cooked and still firm sweet potatoes, cut into small cubes the same size as the prosciutto
Mix passion fruit juice, white wine, butter, mustard, olive oil, and cinnamon
Stir well to dissolve the butter
Add the prosciutto cubes
Cover and let it rest for an hour
Form skewers, alternating between the prosciutto and sweet potatoes
Reserve the prosciutto's flavor
Place the skewers in a baking dish and brush with the reserved flavor
Bake until the glaze is reduced and the sweet potatoes are slightly caramelized
To serve, spear the skewers into a large serving platter
Make 6 skewers.
