I just watched a webinar from Forks over Knives all about Vegan Holiday meals. But I am still going to post this sweet potato recipe I tasted over the weekend at a cooking presentation. It has crispy prosciutto in it and it was unbelievably delicious.
You will need:
1/3 cup pecan halves
4 Thin slices prosciutto, about 2 oz. (cut into 1/2 inch strips)
4 Sweet Potatoes 2 lbs total peeled and cut into chunks
2 Tbs unsalted butter
1/4 cup creme fraiche
1/2 tsp salt
1/2 tsp freshly ground pepper
Preheat oven to 350′
Spread pecan halves in single layer in pie dish. Toast for 10-12 minutes until fragrant and barely golden. Remove from oven and turn oven up to 400′
Fry prosciutto over medium high heat for 2 to 3 minutes until crispy.
Bring large pot of water to a boil over high heat. Add sweet potatoes. Reduce heat and let simmer until potatoes are tender when pierced with a knife. Approx 15 minutes. Drain and transfer to a large bowl.
Using a potato masher mash sweet potatoes until nearly smooth. Add 1 tbs butter the creme fraiche, salt and pepper and stir to blend. Stir in the prosciutto. spread sweet potato mixture in a 1 to 1 1/2 quart gratin dish.
Coursely chop the toasted pecans. Sprinkle the chopped pecan over the sweet potato mixture . Cut the remaining 1 tbs butter into bits and dot the top.
Bake until the butter has melted, the top has formed a lightly golden crust and the sweet potatoes are hot throughout, about 20 minutes.
I got this recipe from the William Sonoma hand out they gave us which I just loaded a picture. (full of wrinkles)
Believe me…..the chef Said everyone expects “sweet” sweet potatoes and are shocked when they taste this. There is a little heat from the black pepper at the end….very subtle. But you will love this.