Looking for your next go-to fall dish? Look no further – these sweet potato rounds are topped with fried sage leaves, goat cheese and Prosciutto di Parma for a delicious and savory bite.
- 2 medium sweet potatoes (look for sweet potatoes that are long rather than wide)
- 2 teaspoons olive oil
- Salt, to taste
- 2 tablespoons butter
- 1 bunch fresh sage, stems removed
- 4 ounces goat cheese
- 8 slices Prosciutto di Parma, halved
Preheat oven to 425°F. Line baking sheet with foil or parchment. Peel and slice sweet potatoes into 1/2-inch rounds. In a medium bowl toss sweet potatoes with oil and lightly season with salt. Arrange rounds in a single layer on your prepared pan; bake until sweet potatoes are lightly browned and tender, about 20 minutes flipping halfway through.
Meanwhile, in a small skillet over medium heat, bring butter to a simmer. Add half of the sage leaves. Cook until crispy, 2-3 minutes. Remove to paper towel and season lightly with salt. Repeat with remaining sage leaves. Reserve 2 teaspoons of the butter. In a small food processor, combine goat cheese and butter; whirl until smooth.
To make rounds, remove goat cheese to a plastic zip bag. Cut off one corner and pipe small dollops of the cheese onto each round. Top with half a slice of Prosciutto di Parma and one crispy sage leaf.
Yields: about 16-20 rounds
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