These are super simple to create and make a great side dish or snack. The recipe is also incredibly versatile so you can add in what you have at home!

 

INGREDIENTS - Makes 16

 

2L sweet potatoes, peeled and cut into 8 chunky discs

1 tbsp of coconut oil, rapeseed oil or extra virgin olive oil

2 tbsp 0% total fage greek yoghurt (or normal plain or greek yoghurt)

8  slices of good quality ham/turkey ham

Good squeeze of lemon juice (or tsp mustard)

A few sprigs of watercress to serve (whatever herbs you have will also work: parsley, dill, basil).

 

1. Heat your oven to 160c/fan, 180c/gas, GM 4. Toss the potato chunks with the oil and seasoning of your choice (just salt and pepper is fine though cumin works so well with sweet potato) and roast on a baking street for 20-30 minutes until golden and crisp on the outside, then leave to cool.

2. To serve, mix the yoghurt with the lemon juice or mustard. Pile a scrunched up piece of ham on each potato, top with a blob of the lemony yoghurt and arrange on a plate with the watercress.

 

 

Bon Appetite!