This dish is so easy to make and it’s versatile! You can make it as an app for a party, a delicious side, or a light and filling main dish. You can add a fried egg for fun brunch vibes, place on top of a beautiful salad or serve next to other veggies/ proteins. The textures and salty sweet flavors of this dish compliment each other so well.
Notice what part of you gets excited about this dish (ie. does your mouth water, your stomach growl or do your fingers want something to play with etc). Pay attention to what you are nourishing and notice with love and care.
Ingredients:
Sweet potatoes or yams (they both work!)
Prosciutto (~4 oz works for 3 medium potatoes)
Pesto (homemade or store bought)
1 tablespoon of olive oil
Salt & peper to taste
Directions:
Preheat oven to 415F
Wash your sweet potatoes well and dry them off. Feel the texture of the skins and the interesting and unique shape of each potato.
Chop into thick wedges. You get to decide how thick you want them. Try to chop as evenly as possible so that they can cook around the same time.
On a baking sheet, lightly drizzle olive oil and swirl your potato wedges around (like the potatoes are taking a swim in the olive oil), coating both sides in olive oil. Lightly sprinkle salt and pepper on the wedges.
Spread the wedges out on the baking sheet so they have some breathing space.
Bake for 30 minutes until the wedges are soft enough to put a fork through them. (Optional, to flip them about half-way though cooking).
Let them cool, before wrapping each wedge with 1/2 to whole piece of prosciutto—feeling the texture of the meat and sweet potato meeting. Take a moment to send gratitude to the meat and sweet potatoes for all they have been through to get to this moment.
Sprinkle as much or as little pesto as your senses desire one each wedge. Notice the smell of the pesto. Does it evoke memories or feelings?
Enjoy mindfully eating each sweet and savory bite.