- Cook Time
- Prep Time
- 4 10 ounces sweet potatoes
- 3 ounces sliced prosciutto
- 1/2 cup balsamic vinegar
- 1 5 ounce package baby arugula
- 1/4 cup extra-virgin olive oil
- Salt and pepper
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.
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.