If you would have asked me a few years ago about my thoughts on sweet potatoes, prosciutto, or figs, my reaction would have been, “…meh”; I could take them or leave them, but definitely not a favorite. These days I look forward to fig season similar to a child’s anticipation of Christmas. Around May I start thinking of all the recipes I will make with them, and I may even start asking about them at farmers market.
In this recipe I used a caramelized fig slice as a topper to the sweet potato and prosciutto. They definitely added a little sweetness; a perfect flavor combinations if you like sweet & salty!
I made these for lunch, but they would also make an awesome appetizer.
Bonus: I made these all in the same skillet, so it makes clean-up easy!
- 3 tablespoons of ghee
- 1 sweet potato, sliced in 1/4 inch lengthwise slices
- 5 slices of prosciutto, sliced in half lengthwise (to fit on sweet potato*)
- 2 figs, sliced in 1/4 inch lengthwise slices
- 1 teaspoon fresh sage, finely chopped
- Salt, to taste
- *Prosciutto shrinks a bit when cooked, so longer strips of prosciutto will work
- In a dutch oven or cast iron skillet, melt 2 tablespoons of ghee on medium heat.
- Once ghee is melted and shimmering, add sweet potato slices to skillet. Let cook for a few minutes (check that they are getting browned), then flip for a few minutes on the other side. It's about 4-5 minutes per side; they are done when nicely browned and softened (I like mine a little crispy on the edges).
- Remove sweet potato slices, cover, and set aside.
- In the same skillet (you can scrape down if necessary) add prosciutto slices. Once in the skillet I use a fork and bunch prosciutto slices up a bit, so they have a little ripple effect (optional), and it also helps them fit on the sweet potato slices. Prosciutto fries up quickly, so after about one minute check them, and if browned flip to the other side and fry for a minute.
- Remove prosciutto from heat, cover, and set aside.
- Add the last tablespoon on ghee to the skillet. Once ghee is melted and shimmering, add sliced figs using a spatula.
- Reminder: figs tend to get soft quickly, so make sure you are flipping gently.
- After about 2 minutes, check to see if the figs have browned, and flip to the other side for another minute or two.
- While figs are cooking, start assembling crostinis: sweet potato layer, prosciutto layer, then fig layer.
- Garnish with sage, and serve.