Prosciutto Wrapped Maple-Balsamic Sweet Potato Noodle Rolls
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 cup chopped pecans
- 3 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard
- 1 large sweet potato peeled, blade c
- 12 slices of prosciutto sliced in half
- 3 tablespoons goat cheese
- 6 dates, pitted and sliced thinly
- for the maple-balsamic:
- 1/4 up maple syrup
- Carbohydrate 4.34706764079442 g
- Cholesterol 2.7995625 mg
- Fat 4.36673139165203 g
- Fiber 0.896833350629625 g
- Protein 1.46388402816936 g
- Saturated Fat 1.01673622940394 g
- Serving Size 1 1 halved rolls or 6 large roll (27g)
- Sodium 36.5673402796326 mg
- Sugar 3.4502342901648 g
- Trans Fat 0.216921889018466 g
- Calories 61 calories
Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt and pepper. Cover and cook for 5-7 minutes, uncovering to toss occasionally, until noodles soften and cook through.While the sweet potato noodles cook, whisk together the syrup and vinegar in a small saucepan and then bring to a boil. Cook until reduced to â…“ cup, about 3-5 minutes, stirring occasionally. Remove from heat and stir in the mustard. Set aside.Lay out two pieces of prosciutto and smear with ½ tablespoon of goat cheese. Then, sprinkle with about 1 tablespoons of pecans and then sliced dates from about 1 date. Lay out a layer of sweet potato noodles. Roll the prosciutto to wrap everything up. Slice in half and secure with a toothpick. Repeat with remaining prosciutto, to create 6 in total. If you’d like to create larger appetizers, don’t slice in half and only create 3.Arrange rolls on a serving platter and drizzle each with some of the maple-balsamic. Serve immediately.
