Recipes: Sweet potato stackers

Sweet potato stackers

For an added kick to these canapes, try swapping the lemon juice for a teaspoon of mustard in the mayo

  • 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.

    PER CANAPE

    53 kcalories, protein 2g, carbohydrate 8g, fat 2 g, saturated fat 1g, fibre 0g, sugar 3g, salt 0,26 g