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Sweet potato stackers

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
  • Makes 16
  • Easy
  • Makes 16
  • Easy
  • Calories 53
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 3
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.26

Nutrition per serving

  • Calories 53
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 3
  • Protein 2
  • Fat 2
  • Fibre 0
  • Salt 0.26

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.

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