Roasted Sweet Potato & Prosciutto Salad Recipe

By bsmyth10

Ingredients

• 3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
• 4 tablespoons Daily Chef 100% Pure Olive Oil, divided X Gourmet olive oil imported from Italy Daily Chef™ 100% Pure Olive Oil is perfect for sautéing, baking and drizzling. Learn More >
• 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

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.

Yield: 8 servings (3/4 cup each).
Nutrition Info: 167 cal, 12g fat (2g sat. fat), 13g carb., 2g fiber, 4g protein