Sweet Potato and Rosemary Blinis with Date Mascarpone and Crispy Prosciutto

2011-10-29T06:00:00Z 2014-09-16T13:00:45Z Sweet Potato and Rosemary Blinis with Date Mascarpone and Crispy ProsciuttoAngela Komis | Photography by Corey Woodruff Feast Magazine | Inspired Local Food Culture/Midwest

Yield | approximately 30 blinis |


  • 1 large sweet potato
  • 2 tsp sea salt, divided
  • 1 Tbsp honey
  • 1 Tbsp fresh-squeezed lemon juice
  • 2 Tbsp fresh rosemary, chopped fine
  • 4 Tbsp softened butter, divided
  • 1 cup milk
  • 1 egg, beaten
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • salt and freshly ground black pepper

Date Mascarpone

  • 20 dried Medjool dates
  • 2 Tbsp semisweet white wine
  • 2 Tbsp honey
  • 1 Tbsp fresh-squeezed lemon juice
  • 1 tsp lemon zest
  • ½ tsp freshly ground nutmeg
  • 1 tsp fresh rosemary, finely chopped
  • ½ tsp kosher salt
  • 1 cup mascarpone, softened

Crispy Prosciutto

  • 3 slices prosciutto
  • 1 Tbsp extra-virgin olive oil

| Preparation - Blinis | Wash, peel and cube the sweet potato. Place cubed potato in saucepan and cover with cold water and 1 tsp salt. Boil potato cubes until tender. Drain and put them in a food processor or mixer. Add honey, lemon juice, rosemary and 2 Tbsp butter. Purée until smooth. Slowly add the milk. While mixing, add the egg.

In another bowl, combine flour, baking powder and remaining 1 tsp salt. Add sweet potato mixture to flour mixture. Stir just until combined.

In a large sauté pan, melt remaining 2 Tbsp butter over medium-high heat. Add sweet potato batter with a measuring spoon, 1 Tbsp for each blini. Spread the batter with the bottom of the spoon to make a thin, small pancake shape. Cook until golden brown on both sides. Remove to a cooling rack and sprinkle with salt and pepper.

| Preparation - Date Mascarpone | Put dates, wine, honey, lemon juice, lemon zest, nutmeg, rosemary and salt in a food processor. Purée until mixture becomes a thick paste. Place mixture in mixing bowl. Fold in mascarpone and blend well.

| Preparation - Crispy Prosciutto | Lay the slices of prosciutto on top of each other. Roll tightly, lengthwise. Slice prosciutto very thinly into strips. Put olive oil in medium-hot sauté pan. Add several strips of the prosciutto at a time to hot skillet. Cook until crispy. Drain on paper towels.

| To Assemble | Place blinis on a platter or plate that can fit in the refrigerator. Remove the platter about 30 minutes before your guests arrive. Top each blini with a dollop of the date mascarpone and garnish with strips of prosciutto.

Copyright 2015 Feast Magazine | Inspired Local Food Culture/Midwest. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.