Uh oh...

It appears that you're using a severely outdated version of Safari on Windows. Many features won't work correctly, and functionality can't be guaranteed. Please try viewing this website in Edge, Mozilla, Chrome, or another modern browser. Sorry for any inconvenience this may have caused!

Read More about this safari issue.
Food 0

Roasted Sweet Potatoes with Prosciutto & Chimichurri


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:

  1. Make sure to cut the sweet potatoes in fairly uniform wedges. It’s not a deal-breaker, but for presentation purposes, you’re not looking for any misshapen wedges on the table.
  2. When you’re cutting the sweet potato into wedges, it’s best to keep each piece fairly narrow. Large wedges won’t cook through, and you really want a nice, soft potato once the roasting process is complete.
  3. Place the wedges inside a massive bowl, top with olive oil, salt and pepper, and toss. This ensures an even distribution of the ingredients on each wedge.
  4. For your chimichurri sauce, know that a little goes a long way. Make sure to evenly spread the sauce on your platter behind placing the roasted sweet potatoes on top. But again, don’t go overboard with the sauce. You can always add some more later, if desired.
  5. After slicing the prosciutto, make sure to separate the meat into strands. The meat will stick together and it’s important to distribute it evenly across the sweet potatoes so as not to get big chunks of salty meat on each bite.
  6. If you prefer crispier wedges, set the oven on broil and finish for 2-3 minutes before removing.

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.

Meet the

Learn more about .

A little about .

Kevin Shalin is a food writer living in Little Rock with his wife, Sara, and two daughters, Natalie (12) and Sydney (7). He started his own blog, The Mighty Rib, seven years ago while living in Houston. Six months later, he began writing for Eating Our Words, a Houston Press food blog. After a year in Boston, he moved to Little Rock, where he’s been for almost five years. During that time, he’s written for Little Rock Soiree, Rock City Eats, Treatsie, and Bourbon and Boots.

Read more stories by Kevin Shalin


Visit Kevin Shalin’s Website

Like this story? Read more from Kevin Shalin


Join the Conversation

Leave a Comment

Leave a Reply

Your email address will not be published.


Submit a photo

We select one featured photo per week, but we show many more in our gallery. Be sure to fill out all the fields in order to have yours selected.
  • Accepted file types: jpg, png, Max. file size: 5 MB.

Regions Topics

What are you looking for?

Explore Arkansas

Central Arkansas

Little Rock, Conway, Searcy, Benton, Heber Springs

Northwest Arkansas

Fayetteville, Bentonville, Springdale, Fort Smith

South Arkansas

Hot Springs, Pine Bluff, Texarkana, Arkadelphia

Explore by Topic