Roasted Sweet Potato Salad with Caramelized Onions and Prosciutto

This Roasted Sweet Potato Salad with Caramelized Onions and Prosciutto celebrates the best of cold-weather comfort. Sweet, earthy roasted potatoes pair beautifully with savoury, salty prosciutto and rich caramelized onions, all balanced by peppery arugula and smoky spices.

Hey folks – I hope you all are doing well. (On a side note, can anyone believe that Halloween is in ten days? It feels surreal.)

Today, I am thrilled to share this Roasted Sweet Potato Salad with Caramelized Onions and Prosciutto, a simple yet impressive dish that brings together sweet, salty, and smoky flavours in perfect harmony. And it’s an example when comfort food doesn’t need to be unhealthy. So, let’s dive into this recipe!

Why You’ll Love This Roasted Sweet Potato Salad

• Perfect balance of sweet, salty, and smoky flavours.
• Works as a warm salad or room-temperature side.
• Quick to prepare, especially when cooked skillet-style. You can utilize leftovers, too.
• Elegant enough for holiday gatherings yet easy for weeknights.
• Easily adaptable with different greens, cheese, or dressing variations.

Roasted Sweet Potato Salad: Flavour and Texture Profile

This roasted sweet potato salad features all the best elements of comfort and sophistication – golden sweet potatoes, deeply caramelized onions, and chewy, salty prosciutto tossed with fresh arugula and a drizzle of olive oil. It’s hearty enough to serve as a standalone meal.

When preparing the sweet potatoes, you have two great options. You can roast them in the oven until lightly golden and just slightly undercooked for a tender, structured texture (you will still toss it and cook with the caramelized onions for a minute or so). Or, if you’re after a more rustic, hash-style finish, pan-fry them with olive oil (and a touch of butter if you’d like) until golden and crisp on the edges. I opted for the second method – it’s quick, flavourful, and beautifully caramelized.

Ingredients You’ll Need for This Recipe

• Sweet potatoes: The star of the dish, naturally sweet and earthy. Roasting or pan-frying brings out their caramelized notes.
• Onions: Slowly caramelized to add depth and mild sweetness that complements the potatoes.
• Prosciutto: Adds a savoury, salty contrast.
• Arugula: Offers a peppery freshness that balances the richness.
• Olive oil: For roasting or pan-frying and dressing the salad.
• Butter (optional): Adds a luscious, nutty layer to the potatoes when pan-fried.
• Smoked paprika: Enhances the smoky undertones of prosciutto and onions.
• Chipotle: Adds a subtle kick and depth of warmth.
• Salt: To bring all the flavours together.

Possible Additions and Variations

Although this Roasted Sweet Potato Salad is already delicious, you can make this recipe your own in countless ways. Add crumbled goat cheese or feta for creaminess, or toasted pecans or walnuts for crunch. Swap arugula for spinach or kale. A handful of dried cranberries will be a nice touch, too. I did not use any dressing – only a little extra drizzle of olive oil, but you can go with something more creative. For example, a drizzle of balsamic reduction or maple-Dijon dressing complements the sweet potatoes beautifully. For a vegetarian version, simply omit the prosciutto and add roasted chickpeas or caramelized mushrooms instead.

More Sweet Potato Recipes

Be sure to check more recipes featuring sweet potatoes:

• Baked Mashed Sweet Potatoes with Prosciutto and Sage
• Savoury Mashed Sweet Potatoes Bake
• Sweet Potato Soup with Prosciutto Sage Topping
• Sweet Potato Chickpea Soup
• Chunky Sweet Potato Soup (Chicken Sweet Potato Soup)

I’d love for you to try this Roasted Sweet Potato Salad with Caramelized Onions and Prosciutto. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Roasted Sweet Potato Salad with Caramelized Onions and Prosciutto

Recipe by Ben | Havocinthekitchen

A cozy roasted sweet potato salad with caramelized onions, crispy prosciutto, and greens – a hearty, elegant dish perfect for fall and winter gatherings.

Course: Mains and Comfort Dishes, Slaws and All-Season SaladsCuisine: AmericanDifficulty: Easy

5.0 from 2 votes

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Servings

2-4

servings

Prep time

10

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lb (450 g) sweet potatoes, peeled and cut into ½-inch cubes.

• 1 large onion, thinly sliced.

• 3–4 slices prosciutto (about 75 g), torn

• 2–3 cups (50-70 g) arugula.

• 2-3 tbsp. (30-45 ml) olive oil, divided
  plus more for serving, if needed

• 1 tbsp. (15 g) butter (optional, for extra richness).

• 1 tsp smoked paprika.

• 1/4 tsp chipotle powder (or to taste)

• salt, to taste

Directions

• In a large skillet, heat 1 tablespoon (15 ml) of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 10-12 minutes until the onions are soft and start to caramelize. Remove them from the pan and set aside.
• In the same skillet, add another 1–2 tablespoons of olive oil (and butter, if using). Add the cubed sweet potatoes and cook over medium heat for about 10–12 minutes, stirring occasionally, until tender and lightly golden on the edges. Season with smoked paprika, chipotle, and salt to taste.
• When the potatoes are almost ready, return the onions and cook together for another few minutes. Turn the heat off.
• Arrange arugula on a serving platter or plates. Spoon over the warm sweet potato and onion mixture. Arrange the prosciutto. If desired, drizzle with a little olive oil or other dressing of your choice.
• Caramelize the onions.