Sweet Potato Wedges Wrapped in Prosciutto

Recipe from Holly Clegg, author of Too Hot in the Kitchen: Secrets To Sizzle At Any Age.

Sweet Potato Wedges Wrapped in Prosciutto

This easy, tasty recipe gives a wonderful blend of sweet and salt to sweet potato wedges. Fantastic prosciutto is wrapped around sweet potato wedges and baked until it’s crispy and mouth-watering. Mix with basil leaves to create a popular new treat. Add a kick to traditional potato wedges with this innovative flavor combination!


  • 2 Louisiana yams (sweet potatoes), (about 2 pounds)
  • 4 ounces prosciutto, trimmed and sliced in half lengthwise
  • Fresh basil leaves


  • Preheat oven 425 degrees. Coat oblong baking dish with nonstick cooking spray.
  • Peel and cut sweet potatoes into wedges (four per potato). In large nonstick skillet, add water to cover sweet potatoes.
  • Bring to boil, cook 8-10 minutes or only until potatoes are firm but cooked. Do not overcook as will fall apart. Drain.
  • Lay basil leaf on potato wedge and wrap with prosciutto. Repeat with all sweet potato wedges. Lay in prepared baking dish.
  • Drizzle with maple syrup, bake 10 minutes or until prosciutto starts to crisp.

Nutritional Analysis (per serving)

  • 152 calories (12% calories from fat)
  • 2 grams saturated fat
  • 1 gram fat
  • 12 milligrams cholesterol
  • 313 milligrams sodium
  • 29 grams carbohydrates
  • 3 grams dietary fiber
  • 11 grams sugars
  • 5 grams protein
  • Dietary Exchanges: 2 starch