Roasted sweet potatoes get a tangy kick with this vinaigrette you won’t be able to get enough of, all while being topped with delicious crispy Prosciutto di Parma and shredded parmesan cheese. If you need a side dish superstar that isn’t the same boring potato salad, this dish is for you. The sweetness from the potatoes is complimented perfectly by the savory crispy prosciutto, making this salad a hit whether for a backyard barbeque or weeknight side. We guarantee you’ll soon question why all salads can’t be this full of flavor. Pair with a light white wine or beer to further bring out the Prosciutto di Parma taste profile.
IngredientsIngredients for Sweet Potato Salad
- 2 tablespoons butter, melted
- 2 pounds sweet potatoes, peeled and sliced into ½-inch thick rounds
- 1/2 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices Prosciutto di Parma chopped, about 1/2 cup
- 2 tablespoons scallions
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/8 teaspoon salt
Instructions for Sweet Potato Salad
Preheat oven to 375F.
Toss potato slices with melted butter, paprika, garlic powder, ½ tsp. salt and pepper. Arrange in single layer on a rimmed baking sheet.
Roast potatoes 30 minutes, or until sweet potatoes are tender and caramelized, turning once.
Meanwhile, heat non-stick skillet over medium-high heat and cook chopped prosciutto until crispy; reserve.
Arrange sweet potato slices on serving platter. Top with scallions, shredded cheese and reserved crispy Prosciutto di Parma.
Instructions for Vinaigrette
In small bowl combine olive oil, vinegar, honey, mustard and salt until blended.
Drizzle vinaigrette over sweet potatoes. Serve warm or at room temperature.
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