Sweet Potato Bites

These sweet potato bites make the perfect canape and have a great kick to them, with the mustard powder. If you don’t like the heat of mustard, replace it with a squeeze of lemon juice instead.

Serves: 16

Diet: Gluten and Wheat Free

Cuisine: British

Type: Snacks

Ingredients

  • 2 large sweet potatoes - peeled and each one cut into 8 chunks
  • 1 tbsp olive oil
  • 2 tbsp gluten and wheat free mayonnaise
  • ½ tsp mustard powder (I use Colmans)
  • 8 slices prosciutto - halved
  • Watercress to decorate
  • Salt and freshly ground pepper

Method

Prep time: 15 mins Cook time: 25 mins

Preheat the oven to 200°C, 180°C fan, gas mark 6.

Cover the sweet potato chunks with the oil and season. Place on a baking sheet and roast them for around 25 minutes, until golden and crispy on the outside. Allow them to cool.

Mix the mayonnaise with the mustard powder. Place a piece of scrunched up prosciutto on top of each sweet potato chunk and top with a blob of the mustardy mayonnaise.

Arrange on a decorative plate with the watercress and serve.