Roasted Sweet Potato Salad with Crispy Prosciutto
Warm roasted sweet potatoes tossed with crispy prosciutto, toasted pecans, and fresh radishes in a bright lemon-honey dressing. This salad balances sweet, salty, and acidic elements, making it ideal for fall gatherings or weeknight dinners. The combination of caramelized potato with crispy pork and crunchy vegetables creates textural contrast that simple ingredients into something special.
Ingredients
- 3 medium sweet potatoes, peeled and cut into 1-inch pieces
- 4 tablespoon olive oil, divided
- ½ teaspoon salt, divided
- ⅛ teaspoon pepperyellow or orange bell peppersame weightvegetable
color variation
- 3 ounce prosciutto, thinly sliced and julienned
- ½ cup radish, sliced
- ⅓ cup pecans, chopped and toasted
- ¼ cup sweet red pepper, finely choppedyellow or orange bell peppersame weightvegetable
color variation
- 2 green onions, sliced, divided
- 1 tablespoon lemon juice
- 1 teaspoon honey
Instructions
- 1
Preheat oven to 400F.
- 2
Place sweet potatoes in a greased baking pan, drizzle with half the oil, season with half the salt and pepper, toss to coat.
- 3
Roast 30 minutes, stirring occasionally.
- 4
Sprinkle prosciutto over potatoes and roast 10-15 minutes longer until potatoes are tender and prosciutto is crisp.
- 5
Transfer to a large bowl and cool slightly.
- 6
Add radishes, pecans, red pepper, and half the green onions.
- 7
Whisk lemon juice, honey, remaining oil, and remaining salt in a small bowl until combined.
- 8
Drizzle dressing over salad and toss to combine.
- 9
Top with remaining green onion and serve.
Tips
Cut sweet potatoes into uniform 1-inch pieces so they roast evenly and finish at the same time as the prosciutto.
Toast pecans separately in a dry skillet before adding to avoid overcooking them during potato roasting.
Assemble the salad while potatoes are still warm so the dressing coats them better and flavors meld.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Dressing and salad components can be stored separately.
Prepare and roast potatoes and prosciutto up to 1 day ahead. Store separately. Assemble with fresh vegetables and dressing just before serving.
Serve warm or at room temperature as a main course salad or elegant side dish. Pairs well with roasted chicken or grilled fish.
Common Mistakes
Do not skip stirring potatoes halfway through roasting to avoid uneven cooking.
Do not add dressing until just before serving to prevent potatoes from becoming mushy.
Do not toast pecans in the oven with potatoes as they will burn; toast separately.
Substitutions
Vegan Options
General Alternatives
color variation
FAQ
Can I make this salad ahead?
Yes, roast the potatoes and prosciutto up to 1 day ahead and store in separate containers. Assemble with fresh vegetables and dressing just before serving to maintain texture and prevent sogginess.
What if I don't have prosciutto?
Crispy bacon works equally well at the same weight. Pancetta, duck confit, or candied pancetta also complement the sweet potatoes beautifully while maintaining the salty, crispy element.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The salad is best consumed within 1-2 days for optimal texture. You can reheat gently or eat cold.