Sweet Potatoes Wrapped in Sage and Prosciutto
This really should be delicious, it sounds so good, prosciutto, sweet potatoes, sage, mmmmm all good things. It also has the same visual delight that prosciutto and melon have, unfortunately it ended up tasting a little funky. I forgot when I was making it and wrapping that precious prosciutto around my parboiled sweet potato wedges that prosciutto really has no business being cooked. It is at its best in its raw cured form, it even looks less delicious when cooked. But the flavor is what really counts, prosciutto looses its sweetness and all you really end up tasting is the salt that was used to cure it, not to mention the fact that it becomes tough and difficult to eat.
So though Mark Bitman had a fantastic idea, as he often does, this one didn’t really do it for me.
Sweet Potatoes Wrapped in Sage and Prosciutto from The New York Times
Cut sweet potatoes into wedges; boil until tender. Drain and toss with olive oil. Wrap each with a prosciutto slice and a sage leaf, then roast until browned.
One Year Ago: La Carbonara, Chicken Thighs with Saffron, Green Olives & Mint, Tiramisu, Spaghetti with Scallops, Gumbo Ya Ya, Gemelli with Tuna, Raisins, Pine Nuts & Capers & Salsicce e Friarielli
Italicious 
