Roast Sweet Potato Salad with Chanterelles and Crispy Prosciutto

INGREDIENTS

thin slices Prosciutto

1/2 tsp

Red chile flakes

Sweet potatoes

sprigs Thyme

1 tbsp

Brown sugar, dark

Salt and freshly ground black pepper

Sea salt, Flaky

2 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

½ pound chanterelle mushrooms, cleaned and tough ends trimmed