Prosciutto Wrapped Sweet Potatoes with Maple Balsamic Glaze
Prosciutto wrapped sweet potatoes are going to be your new favorite sweet and savory appetizer recipe. They’re baked until slightly crispy and drizzled with my maple balsamic glaze. I highly suggest whipping up a batch of these for your next party – your guests are going to love them!
I have the perfect sweet potato recipe that’s also a restaurant-worthy appetizer: prosciutto wrapped sweet potatoes. These bite sized wedges are so simple to make, but look extra fancy when served on a large platter.
Just be warned. If you bring this tasty appetizer to your next event, party or game night, don’t be surprised if they disappear in a few minutes! They’re highly addictive.
What Is Prosciutto?
I’m sure you’ve seen these thin meat slices on charcuterie boards. But do you know what it is and how it’s made? If not, here’s a quick lesson.
Prosciutto is an Italian cured ham that’s made from pork legs. It undergoes a salting process that stops bacteria from entering the meat, allowing us to be able to eat it raw! It’s then left to be dry-aged for about 14 to 36 months.
This long process definitely makes prosciutto a delicacy. So when you serve this as an appetizer, your friends and family will definitely be impressed!
Prosciutto vs Bacon: What’s the difference?
On the other hand, bacon is a more common form of cured meat. It’s made from pork belly and needs to be cooked, unlike prosciutto. But once it’s been cured, the meat goes through a smoking process that gives it that maple or apple smoky flavor that we all love.
When it comes to “wrapped” appetizers, you’re probably thinking bacon wrapped first. Now don’t get me wrong, I love all things bacon. But for this specific recipe, I prefer to use prosciutto as it has a more distinct flavor that pairs well with the sweet potato and maple balsamic glaze.
Also, it’s thinness means it gets crispy faster.
How To Make Prosciutto Wrapped Sweet Potatoes
Now that you’ve gotten a quick rundown of cured meats, let’s get to cooking. Here’s how to prep and bake these sweet and savory bites with just 5 ingredients!
Parboil the Potatoes
To start the prepping process, it’s best to parboil the potatoes a day before. First, place them in a pot of cold, salted water, and bring it to a boil. Cook for about 10-12 minutes or until they’re slightly soft.
Then, drain and let the potatoes cool before popping them in the fridge. Once the next day hits, it’s time to start the baking process.
Wrapping and Baking the Potatoes
- Preheat your oven to 400 degrees fahrenheit.
- Slice your potatoes lengthwise into quarters. Then, slice each quarter in half.
- Slice your prosciutto in half lengthwise, creating 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. Then 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 becomes slightly crispy.
- Remove, drizzle with just a little more syrup and serve immediately!
More Delicious Party Appetizers
If you’re hosting a big party and need more than one appetizer, your guests will love these other appetizer recipes!
- Classic Deviled Eggs or Bacon Deviled Eggs
- Falafel
- Classic Hummus or Green Goddess Hummus
- Spinach Artichoke Dip
- French Onion Dip
- Smoked Salmon Cheese Ball
And I’ve got loads more sweet potato recipes, make sure to check them all out!
Prosciutto Wrapped Sweet Potatoes
Ingredients
- 2 small-medium sweet potatoes, parboiled
- 8 slices prosciutto, halved lengthwise
- 2 tablespoon extra virgin olive oil
- salt and pepper
- 1/4 cup maple syrup
- 1 1/2 tablespoon balsamic vinegar
Instructions
- 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 the potatoes 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 fahrenheit.
- Slice your potatoes lengthwise into quarters. Then, slice each quarter in half. If you have large or long potatoes, you can slice the quarters into thirds (but you'll need more prosciutto).
- 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 becomes slightly crispy.
- Remove from the oven, drizzle with a little more syrup and serve immediately.
Nutrition
Recipe originally posted February 2015, but updated to include new photos and information.
Just made these last night and they were delicious! The instructions were so clear and easy to follow, even for a novice cook like me. Thank you for the amazing recipe!
So very exquisite!!
Hi Lisa!
Since my partner and I discovered your site and Youtube channel a month ago, we’ve been practically testing almost all of your recipees – they are awsome, delicious and healthy. We just made this one to pair with beer and the only chance I made was to put a sage leaf between the sweet potato and the procciuto (like a Saltimbocca). It also worked really well and I would definetly recommend it to everyone who likes sage!
Thank you very much for sharing such great recipees and I’m looking forward to taste the Chipotle Sauce with onion rings tomorrow :)
That sounds amazing and such a great idea to pair with sweet potatoes :)
This was a perfect addition to our-small plates Thanksgiving.
I am so grateful for your posts keep up the good work.
I am housebound with my 91-year-old mother and she loves your recipes
Hi Dinah – I’m so happy you both love my recipes! I hope you had a wonderful Thanksgiving!
I made this tonight. The flavors are great and I’m happy to have cooked my first sweet potato. I like your recipes.
Wow, congrats on your first sweet potato recipe! Happy to hear you enjoyed them :)
I made this for our Christmas dinner as a side dish & dad loved it. I never knew maple syrup & balsamic vinegur can add so much flavor, will plan to make again!
Hi Nancy – The balsamic vinegar really does add a kick to this recipe :)
This might be a silly question … when, if at all, do you peel the potatoes??
Thankfully, Lisa makes me appear to friends and family that I know what I’m doing in the kitchen. Clearly, that’s not the case LOL
Hi Anne-Marie – That is not a silly question at all! I didn’t peel the skin for this recipe, but if you’re not a fan of the skin, you can peel it before parboiling :)
This is one of my many Sundays prep…… I make enough for my husband for the week for him to warm up each morning , 5am, to eat with his poached egg ( also prepped) so all he has to do is warm up and go! Delicious!!!!
Also our go to snack for football games!!!! Which sometimes we switch it up with low sodium bacon or turkey bacon.
Hi Lourie – Amazing to hear you’ve incorporated this dish to your meal prep :)
I made this tonight absolutely amazing.
Hi Gina – So glad you loved this appetizer :)
This recipe was really delicious! The recipe turned out really great, but I have a few improvement suggestions on picking out ingredients for it – nothing to do with the recipe! I had some pretty large sweet potatoes and although I followed the instructions to cut them even smaller than the quarters, I feel it wasn’t enough for my preference on ratio of sweet potato to prosciutto. This can easily be remedied by buying smaller potatoes, or simply cutting them down even further (but again, you’ll need more prosciutto slices like she says in the recipe. Additionally, my 100% maple syrup happened to be one of the more liquid-y kinda and I think that was to my detriment. I would have liked the glaze to stick to the potatoes a little better and I think a thicker syrup would help that! All-in-all, this recipe was awesome! Definitely delicious and definitely a nice combo of sweet and savory.
Hi Megan – I completely understand! It really depends on the size of your potatoes, as well as your preference in terms of ratio :) But I’m glad you found a way that works for you and that you ended up loving this recipe!
SO easy and such a crowd pleaser! I made these as a last minute contribution to Thanksgiving and my family absolutely loved them! Wish I could attach a photo!
Hi Crissi – So happy to hear you and your family loved this appetizer!
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