Sweet Potato Rolls Wrapped Prosciutto
- For the maple-balsamic:
- 1 large sweet potato, peeled, Blade C
- 12 slices of prosciutto, sliced in half
- 3 tablespoons goat cheese
- 6 dates, pitted and sliced thinly
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
Adapted from inspiralized.com
Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt and pepper. Cover and cook for 5-7 minutes, uncovering to toss occasionally, until noodles soften and cook through.
While the sweet potato noodles cook, whisk together the syrup and vinegar in a small saucepan and then bring to a boil. Cook until reduced to ⅓ cup, about 3-5 minutes, stirring occasionally. Remove from heat and stir in the mustard. Set aside.
Lay out two pieces of prosciutto and smear with ½ tablespoon of goat cheese. Then, sprinkle with about 1 tablespoons of pecans and then sliced dates from about 1 date. Lay out a layer of sweet potato noodles. Roll the prosciutto to wrap everything up. Slice in half and secure with a toothpick. Repeat with remaining prosciutto, to create 6 in total. If you’d like to create larger appetizers, don’t slice in half and only create 3.
Arrange rolls on a serving platter and drizzle each with some of the maple-balsamic. Serve immediately.