Sweet potato stackers
- 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
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.
