Sweet potato stackers
- Laura and Jess Tilli
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Makes 16
Easy
Prep: 15 mins
Cook: 35 mins
A star rating of 4.3 out of 5.11 ratingsRate
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For an added kick to these canapes, try
swapping the lemon juice for a teaspoon
of mustard in the mayo
Gluten-free
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Stilton & chutney rarebit bites
A star rating of 4.6 out of 5.17 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per canape
-
kcal53
-
fat2g
-
saturates1g
-
carbs8g
-
sugars3g
-
fibre0g
-
protein2g
-
salt0.26g
low
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Method
-
step 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.
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step 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.
Recipe from Good Food magazine, January 2009
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A star rating of 4.3 out of 5.11 ratings
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