Roast Sweet Potato Salad With Chanterelles, Crispy Prosciutto Recipe

Ingredients

• 2 tablespoons unsalted butter
• ½ teaspoon crushed red chile flakes
• 4 sprigs thyme, divided
• 1 tablespoon dark brown sugar
• 3 sweet potatoes, diced into 1-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• ½ pound chanterelle mushrooms, cleaned and tough ends trimmed
• 4 thin slices prosciutto, cut into 1-inch-long pieces (about ½ cup)
• Flaky sea salt

Directions

1. Preheat the oven to 400º. In a small saucepan set over low heat, melt the butter. Remove the pan from the heat, add the chile flakes and 2 sprigs of the thyme. Set aside for 10 minutes. Strain into a small bowl through a fine-mesh sieve and discard the solids. Whisk the brown sugar into the butter and set aside.
2. In a large bowl, toss the sweet potatoes with the butter-sugar mixture. Season with salt and pepper. Spread the sweet potatoes on a sheet pan in a single layer and place in the oven. Roast until the sweet potatoes are browned and cooked through, about 30 minutes; turn them halfway through the roasting time.
3. On a separate sheet pan, drizzle the chanterelle mushrooms with 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven and roast alongside the sweet potatoes until the mushrooms are tender and the edges begin to brown, about 8 to 10 minutes.
4. In a medium skillet set over medium-high heat, cook the prosciutto slices until they crisp up and the ends begin to curl in, about 5 minutes.
5. In a large serving bowl, toss together the sweet potatoes, chanterelles and prosciutto. Remove the thyme leaves from the remaining sprigs and sprinkle over the dish. Garnish with sea salt and drizzle with the remaining 1 tablespoon of olive oil. Serve immediately.