Roasted Sweet Potatoes with Bayonne Ham
SEASON FOR THE RECIPE:
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Ingredients
- 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
Recipe
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!
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