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4 ratings

Recipe by Laura and Jess Tilli

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1. Heat oven to 200C/fan 180C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet. Roast for 20-30 mins until golden and crisp on the outside, then leave to cool.
2. To serve, mix the mayonnaise with the lemon juice. Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo. Arrange on a platter with the watercress, then serve.

PER CANAPE

53 kcalories, protein 2g, carbohydrate 8g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.26 g

Latest comments and suggestions

• elaine

  29 December 2008

  elaine commented on this recipe

  Excellent! The sweet potato with the parma ham really goes well, was surprised with the result. I cut the sweet potato star shaped with cookie cutters.

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• elaine

  29 December 2008

  elaine rated this recipe

  

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• KimB

  09 March 2009

  KimB rated and commented on this recipe

  

  These were very tasty & easy peasy to make. Would be nice served when the potatoes are still warm too.

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• twinklyfairylight

  01 June 2009

  twinklyfairylight rated and commented on this recipe

  

  Everyone loved these! So easy and tasted amazing.

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• lorraine

  24 October 2009

  lorraine rated and commented on this recipe

  

  I did like these but not all of my guests did unfortunately. I think they would have been best served warm.

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Ingredients

• 2 large sweet potatoes , peeled and each cut into 8 chunky discs
• 1 tbsp olive oil
• 2 tbsp mayonnaise
• good squeeze lemon juice
• 8 slices prosciutto , halved
• few watercress sprigs, to serve

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Difficulty and servings

Makes 16

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Gluten-free, Low-fat

Ingredients

• 2 large sweet potatoes , peeled and each cut into 8 chunky discs
• 1 tbsp olive oil
• 2 tbsp mayonnaise
• good squeeze lemon juice
• 8 slices prosciutto , halved
• few watercress sprigs, to serve

PER CANAPE

53 kcalories, protein 2g, carbohydrate 8g, fat 2 g, saturated fat 1g, fibre 0g, salt 0.26 g

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