Happy January my dears! It has been some time since I posted a recipe - this past year was one of great growth and transition for everyone, myself included. Over the last few months, I simply took some time to reflect, heal, and just enjoy being on my path. And as it usually happens, when you are true, and align yourself with your purpose, life responds in the most incredible and magical ways. I am very blessed.
This recipe was born out of inspiration, warmth, and love, and I am so glad to share it with you. Remember that cooking is a beautiful artistic process. Enjoy every step, every scent and flavour, and if you can, make it with or at least for your loved ones. Share in that potent experience with them, grow closer, and watch as the relatively illusory stresses of every day life begin to fall away - as you rediscover what it means to "be" together and to create.
So much power, and it all starts with... in this case.. some nourishing delicious food.
TIME: 45 min-1hr
3 large sweet potatoes, peeled and cut into 1.5 inch thick rounds
naturally raised prosciutto, 125 g, cut each piece lengthwise
organic stuffed olives (apprx 260 ml container), cut into halves
3/4 cup (approx 200g grated) Kerrygold reserve cheddar
2 handfuls fresh basil, keep leaves whole
chopped sundried tomatoes
organic cultured butter
1. Preheat oven to 450F.
2. Peel and cut sweet potatoes into 1.5 inch thick rounds.
3. Cut parchment paper to fit a baking sheet, and place sweet potato rounds evenly on it. Cut a thin slice of butter, and using your hands break small chunks and place in the centre of each round. Place baking sheet in the oven to bake for 15 min.
4. While the sweet potato is baking: cut olives in half, cut prosciutto carefully lengthwise as as not to rip it, grate cheese, and separate basil leaves. Remove baking sheet from oven, and immediately lower the baking temperature to 375F, keeping the oven on.
5. Stack the bites: Lift a sweet potato round, and place the lengthwise cut of prosciutto under it, place potato back down. Add cheese and press down, top with olives (take a moment with your spouse to chuckle at the fact that they resemble nipples!), add the chopped sundried tomato in between the olives. Then add one basil leaf, and fold the proscuitto sides around to cover completely. Add a bit of cheese at the top, as well as a dash of pepper and sea salt.
6. Bake at 375F for 20 min. Remove, let cool for 10 min and serve.