19 Dec Sweet Potato Roses with Prosciutto and Maple Bourbon Butter
Take a look at these gorgeous little Christmas showstoppers!
Rich, indulgent and roasted to golden perfection, these sweet potato roses are layered with salty prosciutto, and drizzled with a delicious compound butter, infused with sweet bourbon and a touch of maple syrup.
These dressed up sweet potato roses are the perfect accompaniment to any of your Christmas table mains, such as turkey, chicken or pork, and they even work well as standalone finger food or appetisers at a party.
So if you are looking for something that little bit special for your festive feast this year, give these little flavour-bomb pocket rockets a try, they are super cute and sure to impress.
Enjoy with gusto,
Sweet Potato Roses with Prosciutto and Maple Bourbon Butter
For the maple bourbon butter
1/2 cup butter, softened
2 tablespoons bourbon
1 tablespoon maple syrup
½ tablespoon fresh parsley, chopped
Salt and pepper, to taste
For the roses:
2 large sweet potato, peeled and thinly sliced (see note)
3 tablespoons olive oil
Pepper, to taste
12 slices prosciutto
Fresh rosemary, to garnish
Start by making the butter. In a small bowl, combine the softened butter, bourbon, maple syrup and parsley. Season well with salt and pepper and stir until well combined. Set aside while you prepare the sweet potato roses (see note).
Preheat oven to 200C. Drop the sweet potato slices into a pot of boiling water and cook until just softened and pliable – no more than 2 minutes. Drain and run under cold water to stabilise and stop any further cooking. Lay on paper towel to absorb excess moisture. Grease a 12 cup muffin pan.
Once the sweet potato slices have drained, place in a bowl with the olive oil and season well with pepper. Toss carefully but thoroughly, to ensure that all the slices are coated well.
Next, lay 2 strips of prosciutto end-to-end on a clean surface. Lay the sweet potato slices along the edge of the prosciutto, so that the tops of the rounds slightly overhang at the top length. Press down firmly. Carefully but firmly roll the strips from the short edge, shaping into a rosette as you go, before placing into the muffin pan. Repeat this process with the rest of the slices.
Transfer to the oven and bake for 30-40 minutes or until golden and crunchy on the edges.
When ready to serve, transfer the sweet potato roses to a serving dish and top with melted maple bourbon butter. Serve immediately garnished with fresh rosemary and with extra maple bourbon butter on the side… Enjoy!
I highly recommend using a mandolin slicer to slice your potato. The strips need to be thin enough to be pliable, without snapping and I for one, have never been able to do this with a knife!
The maple bourbon butter can be refrigerated for up to a week if covered.
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