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Sweet Potato and Rosemary Blinis with Date Mascarpone and Crispy Prosciutto

Sweet Potato and Rosemary Blinis with Date Mascarpone and Crispy Prosciutto

Sweet Potato and Rosemary Blinis with Date Mascarpone

The last thing you need while you're chopping and roasting and stirring and slicing on Thanksgiving Day is a bunch of people asking you for a nibble of this, a taste of that. Make this app ahead of time, and everyone will be satisfied.

Yield | approximately 30 blinis |

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.

Feast

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