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Roasted Sweet Potato & Prosciutto Salad

I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. —Helen Conwell, Portland, Oregon
Roasted Sweet Potato & Prosciutto Salad
Roasted Sweet Potato & Prosciutto Salad Recipe photo by Taste of Home
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  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    8 servings
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Ingredients

  • 3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 3 ounces thinly sliced prosciutto, julienned
  • 1/2 cup sliced radishes
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup finely chopped sweet red pepper
  • 2 green onions, sliced, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon honey

Directions

  • Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper; toss to coat. Roast 30 minutes, stirring occasionally.
  • Sprinkle prosciutto over sweet potatoes; roast 10-15 minutes longer or until potatoes are tender and prosciutto is crisp. Transfer to a large bowl; cool slightly.
  • Add radishes, pecans, red pepper and half of the green onions. In a small bowl, whisk lemon juice, honey, and remaining oil and salt until blended. Drizzle over salad; toss to combine. Sprinkle with remaining green onion.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
3/4 cup: 167 calories, 12g fat (2g saturated fat), 9mg cholesterol, 360mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.

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