Savory Sweet Potatoes with Blue Cheese and Crispy Prosciutto

Instructions

Heat oven to 425°F and line a rimmed baking sheet with parchment paper. Rinse and dry the potatoes; cut into approximately 1/2-inch cubes. In a large bowl, toss sweet potatoes with oil until well coated, then sprinkle the herbs, crushed pepper, salt, and black pepper over potatoes and toss until evenly coated. Arrange in a single layer on the lined baking sheet without crowding individual pieces so sweet potatoes brown evenly. Bake for 25 to 30 minutes until sweet potatoes are golden brown. (Check potatoes midway through and stir to promote even browning.) Slice the prosciutto and cook in a skillet with a little oil over medium heat until crisp (add oil as needed if the pan seems dry). Transfer to a paper towel lined plate and set aside until potatoes are done. Once the potatoes are fork tender and browned, remove from the oven and transfer to a baking dish so that cubes form a one inch layer in the bottom of the dish and are very close together. Sprinkle a layer of blue cheese over the potatoes and then a layer of the crispy prosciutto. Return to the oven for 3-5 minutes until the blue cheese begins to melt.

• large sweet potatoes Notes: 3, , scrubbed & cut into 1/2-inch cubes
• avocado oil Notes: 2 tablespoons
• dried rosemary Notes: 1 teaspoons, crushed or chopped
• dried thyme Notes: 1 teaspoon
• dried oregano Notes: 1 teaspoon
• sea salt and freshly ground pepper Notes: 1 teaspoon
• crushed red pepper Notes: 1/2 teaspoon
• prosciutto Notes: 4 ounces, , cut into 1-inch square pieces
• blue cheese Notes: 3 ounces, , crumbled