Ingredients: |
Ingredients: 6 small sweet potatoes, peeled (if using larger potatoes you will need more filling and prosciutto)
1/8 cup crumbled blue cheese
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
3 fresh sage leaves, minced
1 clove garlic, minced
1/2 tsp freshly cracked black pepper
3-4 oz very thinly sliced prosciutto
kosher salt
canola oil
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Directions: |
Directions:Preheat oven to 425.
Peel potatoes then place into a pot and cover with 1 inch of water. Season water liberally with kosher salt. Place pot w/ potatoes over high heat. Bring the water to a boil. Once boiling, continue to cook the sweet potatoes for another 5 minutes. Potatoes may not be cooked completely but will finish cooking in the oven.
While the potatoes are boiling make the stuffing. Add the crumbled blue cheese, rosemary, thyme, sage, garlic & black pepper to a bowl. Mash ingredients together using a fork or spoon until the herbs have been fully incorporated into the blue cheese. Set aside until potatoes are ready.
Once the potatoes have finished par-boiling remove them from the water. Allow them to cool for about 10 minutes before handling to avoid burning! Once slightly cooled, slice potatoes in halve length-wise. Make sure to remember which two halves go together, as you will be sealing up the filling.
Using a small spoon (I used a 1/4 tsp for this)scrape out a shallow path, length-wise down the middle of each side of the potato. The path should only be a millimeter or two deep.
Fill the bottom half each potato with about 1-2 tsp of the blue cheese herb mixture, spreading it evenly throughout the shallow path. Do not over fill the potatoes. Place the top half of the potato over the bottom to form a whole sweet potato. Try to gently work the halves closed so that the stuffing doesn’t seep out during the cooking process. Repeat this process with all of the potatoes.
Wrap each of the stuffed sweet potatoes with very thinly sliced prosciutto, working carefully so the prosciutto doesn’t rip. Try to wrap the prosciutto as tightly as possible.
Once all the potatoes are wrapped, place them on a sheet pan and drizzle with canola oil. Gently rotate each potato making sure all sides of the prosciutto gets a thin layer of oil.
Place potatoes into a 425 degree oven. Cook potatoes for 10 minutes, then flip the potatoes 1/4 turn. Cook for another 15 minutes, turning the potatoes another 1/4 turn after 5 minutes, and again after 10 minutes. This will insure that all of the prosciutto will have a chance to crisp. Remove from oven and serve hot |
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