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Recipe Summary

cook:
1 hr
total:
1 hr 10 mins
prep:
10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . Line 2 baking sheets with parchment paper. Using a paring knife, make ten 1/2-inch slits in each sweet potato and place on a prepared baking sheet. Bake until very tender, about 1 hour. Transfer to a platter.

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  • Meanwhile, arrange the prosciutto in a single layer on the remaining prepared baking sheet and bake for 10 minutes; crumble.

  • In a small saucepan, bring the vinegar to a boil over medium-high heat and cook until reduced by half, about 5 minutes.

  • In a large bowl, toss the arugula with the olive oil and season with salt and pepper.

  • Cut an "X" into the top of each sweet potato and squeeze the potato open. Lightly mash the inside with a fork. Using tongs, stuff the arugula salad into each sweet potato and top with the prosciutto. Drizzle with the balsamic glaze.

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