In a medium skillet, heat olive oil over medium heat.

Once hot, add onion and jalapeño and sauté for about 5 minutes.

Add shredded sweet potato, prosciutto bits, rosemary, and cayenne pepper to skillet and turn up to medium-high heat.

Cook for 20–30 minutes, tossing often and pressing the mixture down into the pan with a spatula to help brown.

Once well done and golden brown, season with salt and pepper and serve.