Prosciutto fingers with marinara dipping sauce

Irisa Raina 9


These are a great appetizer not only at the holidays but also if you are having a few friends over. They are messy good!

The flavors of savory and sweet go so well together.

Bring out the wine { both red and white } and enjoy. And if you’re not a wine drinker, then grab a cold one!

I am a firm believer that, if you like a certain wine with any meal then you are good to go. I absolutely hate it when someone says you have to drink a particular wine with this or that! Or beer, they’ll look at you like your well the only way to put it is nuts.

Be your own rock star!

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1 sweet potato { peeled and cut into fingers }
1 tablespoon turbinado sugar
oil { corn or vegetable } enough to coat the potatoes
blue cheese { more or less depending on how much you like blue cheese }
5 ounces or so of prosciutto
parchment paper
non stick foil
marinara sauce


1Peel and cut the sweet potatoes into thick finger sticks.
2Toss the sweet potatoes in the oil. I find the less messy way to do this is to put the oil in a baggie and add the potatoes, close it and then roll it around, making sure they are all coated.
3Season with Turbinado sugar by adding the sugar to the baggie with the potatoes in it, once you get the potatoes all coated and placed on the baking tray.
4Bake on a parchment lined pan, 375 { about 12 to 15 minutes } till they are done but not browned, cool completely.
5Replace the parchment with non stick foil.
6Lay out the Prosciutto, and add a sweet potato finger, and add the blue cheese on the top.
7Roll up, and bake at 425 { for about 20 minutes } 1/2 way through turn the pan around and flip the fingers over then turn down the oven to 400 and continue baking { for about 8 to 10 minutes }till the Prosciutto is browned. These should be really browned and beautiful. Baking times will depend on your oven.
8Serve with homemade or store bought marinara sauce.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American