I wanted to be a traditionalist this Thanksgiving by including sweet potatoes on the menu. However, not having been raised on the ones mashed and topped with browned marshmallows, I have to admit I can't face that dish. Just too sweet. So, when I saw on Mark Bittman's site that he wraps spears of blanched sweet potato in a blanket of prosciutto and bakes it, I thought that more savory approach might just be the ticket.
Let's just say that I love the concept but not the reality. I think I must have skipped an important step or something. Our experience was that the potatoes had an unpleasantly mealy texture, the prosciutto became leathery and the sage, which has never been my favorite herb, should perhaps have been replaced with thyme. Another time, I'd parboil the sweet potato longer and I'd cook the wrapped spears for a shorter time. Oh, and I'd switch to thyme.
Still, they have promise and I might try tweaking this idea next time I'm feeling experimental.