Sweet potato stackers
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
For an added kick to these canapes, try
swapping the lemon juice for a teaspoon
of mustard in the mayo
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 53 | |
| fat | 2g | |
| saturates | 1g | |
| carbs | 8g | |
| sugars | 3g | |
| fibre | 0g | |
| protein | 2g | |
| low in | salt | 0.26g |
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
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.
- 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.
Goes well with
Recipe from Good Food magazine, January 2009
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