Roasted Sweet Potato Prosciutto Salad Food

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ROASTED SWEET POTATO & PROSCIUTTO SALAD



Roasted Sweet Potato & Prosciutto Salad image

I still think there's no better combo than sweet potatoes with pork, or prosciutto in this case. I'm a retired physician and am glad that sweet potatoes are being given their due as nutritional powerhouses. -Helen Conwell, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 11

3 medium sweet potatoes (about 2-1/2 pounds), peeled and cut into 1-inch pieces
4 tablespoons olive oil, divided
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

Steps:

  • 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., 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., 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.

Nutrition Facts : Calories 167 calories, Fat 12g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 360mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CREAMY POTATO AND PROSCIUTTO SALAD



Creamy Potato and Prosciutto Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

For the salad:
1 tablespoon extra-virgin olive oil
4 ounces sliced prosciutto
2 pounds baby tricolor or red bliss potatoes, quartered
Kosher salt
For the dressing:
1 cup mayonnaise
2 scallions, finely chopped
1 teaspoon sugar
1/2 teaspoon sweet paprika
1/4 cup stone-ground mustard
2 teaspoons apple cider vinegar
Kosher salt and freshly ground pepper

Steps:

  • Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.
  • Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.
  • Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.
  • Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving.

ROASTED SWEET POTATO & PROSCIUTTO SALAD



Roasted Sweet Potato & Prosciutto Salad image

Make and share this Roasted Sweet Potato & Prosciutto Salad recipe from Food.com.

Provided by NELady

Categories     Yam/Sweet Potato

Time 1h

Yield 3/4 cup, 8 serving(s)

Number Of Ingredients 11

3 medium sweet potatoes, peeled and cut into 1-in . pieces
4 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon pepper
3 ounces thinly sliced prosciutto, julienned
1/2 cup sliced radish
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

Steps:

  • Preheat oven to 400*. Place sweet potatoes in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil and sprinkle with 1/4 teaspoons slat and the pepper; toss to coat. Roast 30 minutes, stirring occasionally.
  • 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.
  • 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.

Nutrition Facts : Calories 139.9, Fat 10.1, SaturatedFat 1.2, Sodium 176, Carbohydrate 12.1, Fiber 2.2, Sugar 3.4, Protein 1.4

CREAMY POTATO AND PROSCIUTTO SALAD



Creamy Potato and Prosciutto Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 1h34m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon olive oil
4 ounces prosciutto
2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces
2 scallions, finely chopped
1 teaspoon sugar
1 cup mayonnaise
1/2 teaspoon sweet paprika
1/4 cup stone-ground mustard
2 teaspoons apple cider vinegar

Steps:

  • Kosher salt and freshly ground black pepper
  • Heat the oven to 400 degrees F.
  • Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
  • Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
  • To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
  • Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.

MEATLESS SWEET POTATO BURRITO BOWL



Meatless Sweet Potato Burrito Bowl image

This meatless burrito bowl is packed with flavor; the earthy sweetness of roasted sweet potatoes combined with well-seasoned black beans and topped with sautéed poblano peppers, red bell peppers, and onions take this dish to the next level of goodness. Top with a lime and fresh cilantro.

Provided by CookingWithShelia

Categories     Bowl Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 sweet potato, peeled and diced
1 yellow onion
2 tablespoons grapeseed oil, divided
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) package taco seasoning mix, divided
½ cup fire-roasted diced tomatoes
½ poblano pepper, sliced
1 red bell pepper, sliced
4 cups hot cooked rice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place sweet potatoes on a cooking sheet and spread evenly.
  • Roast sweet potatoes in the preheated oven until tender, 15 to 20 minutes. Set aside and let cool.
  • Meanwhile, slice 1/2 of the yellow onion and set aside; chop remaining half.
  • Heat 1 tablespoon grapeseed oil in a pot over medium-high heat. Add chopped onions and cook for 2 to 3 minutes. Add beans and 1/2 taco seasoning packet and mix well. Add fire-roasted tomatoes, reduce heat to low, and simmer beans for 15 minutes.
  • At the same time, heat remaining grapeseed oil in a skillet over medium heat. Add sliced yellow onions, poblano, and red bell pepper. Mix well and add remaining taco seasoning packet; stir to combine the flavor. Cook mixture for 5 to 7 minutes.
  • Add cooked rice to a bowl, then add the roasted sweet potatoes, black bean mixture, and sautéed onions, poblano, and red bell peppers.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 62.4 g, Fat 7.5 g, Fiber 10.9 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 1038.3 mg

ROASTED SWEET POTATO SALAD



Roasted Sweet Potato Salad image

Make and share this Roasted Sweet Potato Salad recipe from Food.com.

Provided by katie in the UP

Categories     Yam/Sweet Potato

Time 1h10m

Yield 7 serving(s)

Number Of Ingredients 12

2 lbs large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 large red pepper, cut in large chunks
8 green onions, chopped, both white and green
1/2 cup minced parsley
1/4 cup minced fresh cilantro
1/3 cup olive oil
1/4 cup lime juice
4 teaspoons chili powder
salt and pepper
3/4 teaspoon cumin
1 dash cayenne pepper

Steps:

  • In a large bowl, toss potatoes with oil.
  • Place on large jelly roll pan and bake at 400 degrees for 30 to 40 minutes or until potatoes are tender, stirring twice.
  • Cool for 10 minutes.
  • In same large bowl, combine red pepper, onions, parsley and cilantro.
  • Add cooled potatoes.
  • In a small bowl combine dressing ingredients and whisk.
  • Drizzle over potato mixture and toss to coat.
  • Serve room temperature.

Nutrition Facts : Calories 258.3, Fat 14.6, SaturatedFat 2, Sodium 103.8, Carbohydrate 30.7, Fiber 5.6, Sugar 7.1, Protein 3

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