Italian-American Prosciutto-Wrapped White Sweet Potato Wedges
SNACKS
It is the ultimate answer to the late-afternoon savory craving. In Italian culinary tradition, wrapping vegetables in cured pork is a classic technique used to impart rich, salty umami without heavy sauces. This adaptation leans on the earthy sweetness of white sweet potatoes and the aromatic punch of fresh rosemary, letting the high heat of the oven render the pork fat and crisp the edges. It is elegant, deeply satisfying, and requires exactly the amount of energy a working adult has left on a Wednesday afternoon.
Ingredients
- white sweet potatoes2 med
- extra-virgin olive oil1 tbsp
- fresh rosemary1 tbsp
- AIP-compliant prosciutto4 oz
- flaky sea salt1/2 tsp
Method
- 01
Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- 02
Toss the sweet potato wedges directly on the baking sheet with the olive oil and rosemary until evenly coated.
- 03
Wrap a single ribbon of prosciutto in a spiral around each wedge.
Ensure the meat is in a single, thin layer; a thick clump of prosciutto will steam and become rubbery instead of crisping.
- 04
Arrange the wrapped wedges seam-side down on the prepared baking sheet.
Make sure they are spaced out and not touching so the ambient heat can circulate and effectively render the pork fat.
- 05
Roast for 20 to 25 minutes until the sweet potatoes are tender and the meat is deeply crisp.
- 06
Remove from the oven, sprinkle immediately with flaky sea salt, and serve warm.
Notes
Why this swap?
Standard white potatoes are nightshades, packing glycoalkaloids that can irritate the gut lining during the elimination phase. White sweet potatoes belong to the morning glory family and are entirely compliant, possessing a drier, starchier texture that perfectly mimics a classic roasted potato wedge.
Label check: Prosciutto.
Authentic Prosciutto di Parma contains only two ingredients: pork and salt. Check the label to ensure no dextrose, synthetic nitrates, or hidden seed spices have been snuck in.
Time-saving technique.
The skins of sweet potatoes are highly nutritious and perfectly edible when scrubbed well. Skipping the peeling step saves crucial minutes of active prep time.
From AIP 10 Minute Meals.