1 1/2 kg of peeled and sliced sweet potatoes
3 1/2 cups of chicken broth
2 tablespoons of butter
8 slices of Parmesan presutto, diced
1 cup of chopped fresh parsley
1/2 cup of red onion, thinly sliced
1/2 cup of scallions, thinly sliced
2 tablespoons of olive oil
1 tablespoon of lemon juice
Salt and black pepper to taste
1 1/2 kg of peeled and sliced sweet potatoes
3 1/2 cups of chicken broth
2 tablespoons of butter
8 slices of Parmesan presutto, diced
1 cup of chopped fresh parsley
1/2 cup of red onion, thinly sliced
1/2 cup of scallions, thinly sliced
2 tablespoons of olive oil
1 tablespoon of lemon juice
Salt and black pepper to taste
1
In a large pot, combine the sweet potatoes and chicken broth
Bring to a simmer over medium-low heat and cook for 10 minutes or until the sweet potatoes are tender
Drain the sweet potatoes and set aside
Bring the chicken broth to a boil and reduce it by one-third
2
In a large bowl, combine the cooked sweet potatoes and reduced chicken broth
Stir well to combine
3
Melt the butter in a skillet and add the Parmesan presutto
Cook until golden brown
Transfer the presutto and melted butter to the bowl with the sweet potatoes
Stir to combine
Add the chopped parsley, red onion, and scallions
Stir well to combine
Add the olive oil and lemon juice
Season with salt and black pepper to taste
Serve warm or at room temperature.
