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Sweet Potato Rolls Wrapped Prosciutto


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Rate this recipe 4.5/5 (2 Votes)


  • 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


Step 1

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.

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