I bought a couple of sweet potatoes to use in a hummus recipe that I love, but for some reason I made a black bean hummus instead. Leaving me to find a way to use these up before they went bad. So after dinner last night, I texted the below to a friend…
Cheesy Mashed Sweet Potatoes with Crispy Prosciutto and Candied Pecans
Here’s what I did:
3 medium sweet potatoes – wrapped in foil and baked in a 425 degree oven for one hour
Let the sweet potatoes cool (still wrapped in foil) for 30ish minutes. Unwrap and peel off the skin.
Place peeled sweet potatoes in a saucepan with:
- 1/2 to 3/4cup milk
- 3/4 shredded cheese – I used Trader Joes Parmesan Romano/Asiago blend
- Dash of sea salt, nutmeg and black pepper – a dash to me is about 1/4 to 1/2 tsp of each.
I mashed these together with a potato masher and placed on low heat while my roast was cooking.
While this was heating, I cut some prosciutto into strips and cooked until crispy.
I also chopped up some Trader Joes candied pecans.
When plating dinner, I put the prosciutto and pecans on top of the sweet potatoes.
Creamy, crispy, salty, sweet, cheesy goodness….