A sweet and savory side, these Mashed Sweet Potatoes with Crispy Proscuitto are perfect for your holiday meal!
Who’s got their holiday meal all planned out?
When I think of Easter dinner, a spiral-sliced ham and sweet potatoes are the first two things that come to mind. Followed up, without a doubt, by a side of my Aunt Joy’s deviled eggs.
Holiday meals don’t get much easier or more delicious.
Today, I’ll keep my post short and sweet just like these Mashed Sweet Potatoes with Crispy Prosciutto.
A bit of boiling time for the cubed sweet potatoes, some baking to time to get that prosciutto nice and crispy, and just a handful of ingredients like butter, heavy cream and a smidge of maple syrup for some sweetness for mashing.
Put them all together and you’ve got a smashing side for Easter dinner! (I couldn’t resist!)
And if you’re looking for a few more side dishes for your holiday table, my Creamed Spinach and Mushrooms, Green Beans with Horseradish Panko Crumbs and my Roasted Smashed Potatoes are always a hit!
A Few Cook’s Notes for Mashed Sweet Potatoes with Crispy Prosciutto Recipe:
You can mash your potatoes until totally smooth or leave a few chunks. It all depends on your preference.
I thought three tablespoons of maple syrup was just enough sweetness. If you prefer yours sweeter, by all means add more to your likeness.
Mashed Sweet Potatoes with Crispy ProsciuttoPrint Recipe Pin Recipe
- 3 oz. prosciutto slices
- 3 1/2 lbs. sweet potatoes (about 5 medium potatoes) peeled and cut into large cubes
- 5 Tbsp. butter, cut into large chunks
- 1/2 cup heavy cream, warmed
- 3 Tbsp. maple syrup
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- fresh parsley, finely chopped for sprinkling, if desired
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.
- Lay slices of prosciutto flat on prepared sheet and bake until crisp, about 13-15 minutes. Transfer to paper towel lined plate to drain. When cool enough to handle, crumble. Set aside.
- Add the cubed sweet potatoes to a large saucepan. Cover the potatoes with water and bring to a boil. Cook until fork tender, about 15 minutes. Drain and return to pan.
- Add butter, heavy cream, maple syrup, salt and pepper to the warm sweet potato chunks and mash with a potato masher until you reach the desired consistency. Cook until warmed through.
- Transfer the potatoes to a large serving bowl and top with the crumbled crispy prosciutto. sprinkle with finely chopped parsley, if desired.
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