Loaded Sweet Potato Skins with Crispy Prosciutto (gluten-free, dairy-free, grain-free)
Full disclosure: this recipe was my husband's idea. When I'm having trouble brainstorming new recipes I turn to him because I know he'll be able to bounce ideas back and forth. Plus, who better to turn to for a football Sunday inspired recipe than THE sports fan in our household.
I have to admit when it comes to the Big Game I show up for the food, drinks and friends...football not so much. I enjoy the excitement and atmosphere and love getting together with friends and family for a day filled with drinks and yummy eats.
When it comes to food for a chill football Sunday I love all the traditional stuff: chili, salsa, guacamole, and wings. BUT the Big Game is a little more special and there's usually entertaining involved so why not do something a little fancier? Think of Loaded Sweet Potato Skins with Crispy Prosciutto as as grown up game day food. This twist on traditional game day food is a crowd pleaser because each bite is full of flavor.
EACH SWEET POTATO SKIN IS LOADED WITH:
Spicy chicken chunks
Crispy + salty prosciutto
Dash of hot sauce
Loaded Sweet Potato Skins with Crispy Prosciutto
Yield: 12 skins
Active time: 35 minutes
Total time: 1 hour
For the skins:
3 medium sweet potatoes
For the chicken:
1 pound chicken tenders
¼ teaspoon salt
1 teaspoon hot sauce (like Cholula)
¼ teaspoon garlic powder
¼ teaspoon paprika
1 teaspoon olive oil (for cooking)
1 avocado, diced
3 slices crispy prosciutto*
2 green onions, chopped
additional hot sauce, if desired
Pre-heat oven to 400°. Prepare the sweet potato skins first. Cut sweet potatoes in half lengthwise and then into quarters. Place cut side up on a baking sheet. Place in the oven and bake for 40 minutes.
Meanwhile, add chicken to a shallow bowl or plate and season with salt, hot sauce, garlic powder and paprika. Cover and set in the fridge to marinate while prepping the remaining ingredients.
*To crisp the prosciutto – cover a microwave safe plate with a paper towel. Lay the three slices of prosciutto on top. Place in microwave for 60-90 seconds keeping an eye on the prosciutto. The microwave will crisp it up much quicker than bacon. Let cool then carefully break into chunks and set aside.
Heat a large skillet or saute pan to medium high heat. Drizzle with 1 teaspoon olive oil. Once the oil begins to glisten, add chicken tenders to the pan. Cook on each side for 3-3 ½ minutes until golden brown and cooked through. Remove from heat and set aside to let cool. When the chicken has cooled, slice into small chunks.
Once the sweet potatoes are roasted remove from oven and let cool. With a spoon carefully scoop out the flesh, leaving the skin intact. Scoop the flesh into a bowl.
Place the skins flesh side up back on the baking sheet. Lightly brushed with olive oil and sprinkle with a pinch of salt. Place back in the oven to crisp up, about 8 minutes. With a fork or potato masher, mash the sweet potato flesh well and lightly season with salt and pepper. Remove the skins from the oven.
To assemble: 1 small scoop of sweet potato mash, add a few chicken chunks, a few avocado chunks and top off with chopped green onion and crispy prosciutto. Optional (but recommended): add a splash of hot sauce.