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Prosciutto-Wrapped Sweet Potato Dippers

INGREDIENTS

  • 2 sweet potatoes, each cut into eight 1-inch (2.5 cm) thick wedges
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) maple syrup
  • 1 tbsp (15 mL) grainy mustard
  • 1/4 tsp (1 mL) each salt and pepper
  • 8 slices San Daniele® Prosciutto, cut in half horizontally
  • 1/2 cup (125 mL) mayonnaise
  • 1/4 cup (60 mL) cranberry sauce
  • 4 tsp (20 mL) sriracha hot sauce

Directions

  • Preheat oven to 400°F (200°C). Toss together sweet potato wedges, oil, maple syrup, mustard, salt and pepper. Arrange on parchment paper¬–lined baking sheet in single layer.
  • Bake, turning once, for 20 to 25 minutes or until golden brown and tender. Let cool completely.
  • Wrap piece of prosciutto around each sweet potato wedge and secure with toothpick. Stir together mayonnaise, cranberry sauce and hot sauce.
  • Arrange prosciutto-wrapped sweet potato wedges on serving plate. Serve with cranberry mayonnaise for dipping.
  • Tip: Substitute honey for maple syrup if desired.

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