Sweet potato stackers
Add to favourite + Print Print

Sweet potato stackers

By Laura and Jess Tilli

Contains pork – recipe is for non-Muslims only
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
  • Easy

Nutrition per serving

  • kcal 53
  • fat 2g
  • saturates 1g
  • carbs 8g
  • sugars 3g
  • fibre 0g
  • protein 2g
  • 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

  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.

Suggested recipes from this collection...