Sweet potato stackers
For an added kick to these canapes, try
swapping the lemon juice for a teaspoon
of mustard in the mayo
- Prep: 15 mins
Cook: 35 mins
- Makes 16
- Easy
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
-
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.
-
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.
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