Sweet potato, goats cheese, ginger and spinach canapes
Any goats cheese will do, just don’t include any rind.
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
2 small sweet potatoes, peeled and chopped into chunks no larger than 2cm/ ¾” cubes
1 tbsp oil
a large pinch of salt and freshly ground pepper
32 small spinach leaves
250g goats cheese
6 slices of pickled ginger, normally sold for sushi, sliced into 6 equal pieces
2 lemons, rind of
32 cocktail sticks
Preheat the oven to 200°C/180°C fan/395°F/Gas mark 6. Put the sweet potato into a small roasting tin and cover with the oil and salt and pepper, mix well with your hands. Roast in the oven for 20 minutes or until cooked.
Let the sweet potato cool for 10 minutes or so, until it’s warm but not hot.
Take a spinach leaf and place a chunk of sweet potato in it, add a similar sized piece of goats cheese. Top with a small piece of pickled ginger and a little sprinkling of lemon rind. Use a cocktail stick to hold the canapé together as shown in the photos.