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Roasted Sweet Potatoes with Bayonne Ham

Patates douces rôties au jambon de Bayonne, champignons et chèvre frais



60 MIN



  • 2 sweet potatoes
  • 4 slices of Bayonne ham chiffonade
  • 2.8 oz (80g) of button mushrooms
  • 0.88 oz (25g) of butter
  • 8-10 sprigs of parsley
  • 2 small cloves of garlic
  • 2.8 oz (80g) of goat cheese
  • 1.7 fl oz (5cl) of cream
  • Herbs de Provence, Espelette pepper
  • Olive oil


01 – 

Preheat the oven to 356°F (180°C).

02 – 

Wash and dry the sweet potatoes. Cut them in half and season with herbs, Espelette pepper, salt, pepper, and drizzle with olive oil.

03 – 

Place them flesh side down on a baking sheet lined with parchment paper and bake for 35-40 minutes.

04 – 

Meanwhile, prepare the persillade. Wash and finely slice the mushrooms, parsley, and garlic cloves.

05 – 

Heat a skillet over medium-high heat, melt half of the butter, and add the parsley and mushrooms.

06 – 

Sauté for 10 minutes, then add the remaining butter with the garlic. Sauté for another 6-8 minutes.

07 – 

Mix the goat cheese, cream, a drizzle of olive oil, and some pepper to make a creamy sauce.

08 – 

When the sweet potatoes are cooked, remove them from the oven and serve with the goat cheese cream, persillade, and slices of Bayonne ham. Enjoy!