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When I was a kid, I could not stand sweet potatoes. The very thought of them made my stomach turn. Boy have times changed. I now absolutely love them, and there’s really no better time and place to enjoy sweet potatoes than right on the Thanksgiving table. With the holiday just around the corner, I thought it would be a perfect time to share with you a can’t-miss recipe.
How does Roasted Sweet Potatoes with Prosciutto and Chimichurri sound?
Now, I know what you’re thinking? “Where is my sweet potato recipe loaded with brown sugar, cinnamon, and marshmallow topping?” Don’t get me wrong, I love that as well, but I thought it would be a nice change to mix in a more savory version for Thanksgiving. And, if you’re anything like me, you’ll probably end up making both.
Here are a few tips when making this sweet potato recipe:
This recipe is truly is a unique take on a classic Thanksgiving side dish. The fresh, vibrant herbs with the sweet potatoes and salty prosciutto proves to be a winning combination and a visually appealing dish that is sure to wow your guests.
Learn more about how farmers are Growing Arkansas Sweet Potatoes here.
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