Lisa Bryan is a writer, entrepreneur, explorer and motivator for vibrant living. She believes that wellness is a journey and simplicity is not boring. After being diagnosed with four autoimmune diseases in two years, Lisa became an impassioned advocate for health and lifestyle transformations. Realizing that stress, poor diet and lack of sleep were triggering disease on a grand scale, she left her former life as a biotech marketing executive to start Downshiftology. Today, Lisa inspires countless women to restart their lives, take action for positive change and make each day count. Connect with Lisa on Facebook, Instagram, Pinterest, and Twitter.
If you’re looking for a new appetizer (or snack) recipe, boy do I have you covered! Sweet potatoes and prosciutto go together like peanut butter and jelly. Except they’re Paleo, healthy and oh, a million times better.
I whipped up this recipe while traveling in Sydney recently. Which just goes to show, it is possible to eat healthy while traveling. In fact, traveling is where I get much of my food inspiration. The sights, smells, flavors – it’s a brilliant sensory overload. But with traveling also comes community – meeting people, sharing stories and laughing over all that can (and does!) go wrong when traveling. But isn’t that the fun of it?
So when I was invited to a dinner party in Sydney, I wanted to bring finger food appetizers. The kind that people huddle around. And huddle they did! Because the combination of sweet and salty in this recipe is divine. And when people huddle, clamoring for another piece…you know you’ve got a winner!
After a month and a half in Sydney, I’m now off to Thailand. I hope you enjoy this recipe as much as my new Aussie friends did!
- Serves: 4-6
- Prep time: 10 min (with potatoes parboiled the day before)
- Cook time: 30 min
- 2 small-medium sweet potatoes, parboiled*
- 8 slices of prosciutto
- 1/4 cup maple syrup
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- sea salt flakes and pepper
* To parboil the potatoes, place them in in a medium pot of cold, salted water. Turn the heat to high and bring to a boil. Cook for 10-12 minutes or until just cooked, but not too soft. Drain and allow the potatoes to cool. The potatoes can be parboiled 1-2 days in advance and left in the refrigerator until ready to use.
- Preheat your oven to 400 degrees F.
- Slice your potatoes lengthwise into quarters. Then, slice each quarter in half.
- Slice your prosciutto in half lengthwise, to create thin, long strips. Wrap each potato slice with one piece of prosciutto, trying not to overlap too much.
- Place all wrapped potato slices on a parchment-lined baking sheet. Brush each piece with olive oil and sprinkle with salt and pepper.
- Place in the oven and bake for 20 minutes.
- While your potatoes are baking, mix together the maple syrup and balsamic vinegar.
- After 20 minutes, remove the baking sheet, brush the potatoes with the syrup and bake for another 8-10 minutes or until the prosciutto become slightly crispy.
- Remove, drizzle with a little more syrup and serve immediately.