Look at these little beauties. When I saw this recipe in the latest Donna Hay magazine (pp 123 Jun/July 2013 issue) I knew I had to make it straight away. What a simple idea, but really wonderful.
If you can't buy speck (a type of prosciutto made from pork shoulder) use prosciutto.
Once cooked, the sweet potato becomes squishy and sweet, while the speck becomes crispy and imparts its salty flavour into the potato.
Great as a side dish served with chicken, beef or lamb. Or you could just make up a huge tray of these for a bbq or yummy finger food.
What you'll need
Serves 43 large sweet potato (about the size of your hand), chopped into 8 wedges each
24 slices of speck
1 bulb of garlic, broken into cloves (skin on)
Olive oil
Salt and pepper
What to do
Preheat the oven to 170° Celsius.
Prepare the sweet potato. Wrap one piece of speck around each sweet potato wedge. Start at one edge and stretch the meat and wrap to the other end (don't just wrap it around the middle). This way, you'll get the lovely flavour through the entire sweet potato wedge.
Now place the wedges in a lined baking trap. Using a pastry brush, brush a little bit of olive oil onto each piece of sweet potato. Sprinkle the garlic cloves between the potato. Season with salt and pepper, but remember that the speck is salty already.
Place in the oven and bake for approximately 40 minutes, until the potato is soft and the speck is starting to brown and crisp. Remove from the oven and serve immediately while warm.
Note: You can eat the roasted garlic cloves whole or keep them to put into an aioli or salad dressing.
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