Salty prosciutto, sweet potatoes and spicy herbs combine in these crispy packages.
By Robert Desantis, Chef of Affinity Group West
Ingredients
- 1½—2 pounds medium Japanese sweet potatoes, washed, scrubbed and sliced into ¾-inch wedges
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons Chinese five spice powder
- Freshly ground black pepper, as needed
- 28 medium Thai/purple basil leaves
- 14 very thin slices Carando prosciutto, halved
- Green basil leaves for garnish as needed
- 3 whole heads garlic
- Extra-virgin olive oil
- 1 cup (224 grams) mayonnaise, freshly made and cooled
- 3 tablespoons sweet red chili sauce
- 2 teaspoons freshly grated ginger
- 1 teaspoon fresh lime juice
- ¾ teaspoon salt
- ¾ teaspoon freshly ground black pepper
Instructions
Heat convection oven to 400°F. On a large baking sheet covered with parchment paper, toss sweet potatoes with the olive oil, five spice powder and pepper. Coat well. Spread out onto sheet in 1 even layer. Par-roast until almost tender and light golden, about 12—15 minutes.
Remove sweet potatoes from the oven and cool completely. Place 1 Thai/purple basil leaf on top of a potato wedge and tightly wrap with a slice of prosciutto, ending with the seam on the bottom. Repeat for all the remaining potato wedges.
Right before serving, place wrapped potato wedges on a baking sheet and return to oven for 2—4 minutes. Garnish with a drizzle of the Garlic, Chili & Ginger Aioli and fresh green basil leaves.
FOR GARLIC, CHILI & GINGER AIOLI
Heat oven to 425°F.
Slice off the garlic head tops to expose some of the cloves inside. Place on a piece of foil, drizzle with olive oil and wrap the foil around the garlic to form a tight pouch.
Roast for 35–45 minutes, until the garlic is lightly browned and tender. Remove from oven and cool. Squeeze the pulp from the skins (you’ll need ⅓ cup).
In a food processor, combine the roasted garlic pulp, mayonnaise, sweet red chili sauce, grated ginger, lime juice, salt and pepper. Pulse until well combined. Taste and adjust the seasoning in moderation until desired tasted is achieved.
Refrigerate, allowing the flavors to bloom, for at least 1 hour.
About this recipe
Sahuarita High School, Sahuarita
Culinary Teacher: Esther Flannigan (center), 2018 C-CAP Student Team, Mentor: Robert DeSantis (center, back), Chef, Affinity Group West, Phoenix
