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    Home » SNACKS & BITES

    Sweet Potato Canapes (Gratin with Smoked Paprika)

    Published: August 27, 2022 · Updated: August 27, 2022 by Ieva · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    Vegetarian Sweet Potato Canapes are bursting with flavours of garlic and smoked paprika! The beauty of these canapes is that it requires very little hands-on time and no decorating skills. The sweet potato gratin is cooked in a square roasting tin, then cooled and cut into pieces. All we do to make the canapes look pretty is pipe a rosette of creme fraiche and sprinkle the top with some more smoked paprika!

    Take Me To:
    • Sweet Potato Canapes
    • Equipment Needed to Make Sweet Potato Gratin Canapes
    • How to Make Sweet Potato Gratin Canapes with Smoked Paprika?
    • Other Easy Canape Recipes
    • Recipe Card

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    Sweet Potato Canapes

    When I worked at one of the Ottolenghi delis in London, I got to taste a variety of canapes from Ottolenghi’s wonderful catering menu. Back in the day, they used to have these delicious sweet potato canapes that were bursting with smoked paprika flavour, and so a couple of weeks ago I was adamant I needed to make something similar for our anniversary celebration. Yes, canapes for dinner for just the two of us! Oh, and also canapes for an office lunch the next day! Imagine the weird looks from the colleagues when Seb whipped out his Trio of Canapes for lunch… But that’s how we do it here, at Somebody Feed Seb.

    Equipment Needed to Make Sweet Potato Gratin Canapes

    • vegetable peeler
    • 20x20cm ovenproof dish/ roasting tin
    • mandolin or food processor with slicer attachment
    • piping bag with a star nozzle

    You will also need sturdy baking parchment and aluminium foil.

    How to Make Sweet Potato Gratin Canapes with Smoked Paprika?

    Preheat the oven to 200° C Fan. Line a 20x20cm ovenproof dish/ roasting tin with non-stick baking parchment (we highly recommend Bacofoil Baking Parchment).

    Slice the sweet potatoes thinly using a mandolin, a food processor with a slicer attachment or a sharp knife. The slices should be approx 2-3mm thick.

    Thinly sliced sweet potatoes.

    In a large bowl, mix double cream, mixed garlic, salt and smoked paprika.

    Tip the sweet potato slices into the cream mixture and mix well to coat every slice in cream.

    Layer the sweet potatoes neatly. You should have about 10 layers. Scoop any remaining cream on top of the potatoes.

    Cover the dish with foil (we recommend Kirkland Signature Foil – it is strong and lasts forever!) and place it in the centre of the oven for 30 minutes.

    Sweet potatoes covered in cream neatly layered in a baking tray.
    Sweet potato gratin is cooked in a black tray.

    After 30 minutes, remove the foil and return to the oven for a further 25 minutes. Check that potatoes are cooked through by inserting a sharp knife. Potatoes should be tender.

    Take the gratin out of the oven and leave it to cool down to room temperature. Then place a sheet of baking parchment on top and place a heavy tin on top of the gratin to compress it (this will ensure you can slice it into small squares without it disintegrating). Place the gratin with the weight on top in the fridge for an hour.

    Slice the gratin into 30 squares (or smaller pieces if you wish). Pipe a rosette of creme fraiche on top of each sweet potato canape, sprinkle with some smoked paprika and decorate with a slice of spring onion.

    sweet potato canapes decorated with creme fraiche, smoked paprika and spring onion slices on a black slate.

    Other Easy Canape Recipes

    If you’re looking for more easy canape ideas for your party, have a look at our other recipes below:

    • Smoked Salmon on Sweetcorn Blinis
    • Mushroom and Polenta Canapes

    Recipe Card

    a piece of sweet potato gratan is picked up from a black slate with the rest of the canapes.

    Sweet Potato Canapes with Smoked Paprika

    Vegetarian Sweet Potato Canapes are bursting with flavours of garlic and smoked paprika! The beauty of these canapes is that it requires very little hands-on time and no decorating skills. The sweet potato gratin is cooked in a square roasting tin, then cooled and cut into pieces. All we do to make the canapes look pretty is pipe a rosette of creme fraiche and sprinkle the top with some more smoked paprika!
    5 from 6 votes
    Print Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Canapes, Snacks
    Cuisine American, British
    Servings 30 canapes
    Calories 51 kcal

    Equipment

    • 20x20cm ovenproof dish/ roasting tin
    • Piping bag with a small star nozzle

    Ingredients
     
     

    • 1 kg sweet potatoes peeled
    • 4 garlic cloves minced
    • 170 ml double cream
    • 1 ½ teaspoon smoked paprika
    • ¾ teaspoon salt
    • 2 tablespoon creme fraiche full fat
    • 1 spring onion sliced on the diagonal
    • a pinch of smoked paprika to decorate

    Instructions
     

    • Preheat the oven to 200 C Fan. Line a 20x20cm ovenproof dish/ roasting tin with non-stick baking parchment.
    • Slice the sweet potatoes thinly using a mandolin, a food processor with a slicer attachment or a sharp knife. The slices should be approx 3mm thick.
    • In a large bowl, mix double cream, mixed garlic, salt and smoked paprika.
    • Tip the sweet potato slices into the cream mixture and mix well to coat every slice in cream.
    • Layer the sweet potatoes neatly. You should have about 10 layers. Scoop any remaining cream on top of the potatoes.
    • Cover the dish with foil and place it in the centre of the oven for 30 minutes.
    • After 30 minutes, remove the foil and return to the oven for a further 25 minutes. Check that potatoes are cooked through by inserting a sharp knife. Potatoes should be tender.
    • Take the gratin out of the oven and leave it to cool down to room temperature. Then place a sheet of baking parchment on top and place a heavy tin on top of the gratin to compress it (this will ensure you can slice it into small squares without it disintegrating). Place the gratin with the weight on top in the fridge for an hour.
    • Slice the gratin into 30 squares (or smaller pieces if you wish). Pipe a rosette of creme fraiche on top of each square, sprinkle with some smoked paprika and decorate with a slice of spring onion.

    Notes

    Make the gratin a day in advance and decorate it on the day of the party. 

    Nutrition

    Calories: 51kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 80mgPotassium: 122mgFiber: 1gSugar: 1gVitamin A: 4866IUVitamin C: 1mgCalcium: 15mgIron: 1mg
    Keyword Canapes with Smoked Paprika, Canapes with Sweet Potato, Sweet Potato & Smoked Paprika Canapes, Sweet Potato Canapes, Sweet Potato Gratin, Sweet Potato Gratin Canapes, Sweet Potato Gratin with Smoked Paprika, Vegetarian Canapes, Vegetarian Party Food
    Tried this recipe?Let us know how it was!
    pin for pinterest.

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    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      December 17, 2021 at 12:50 pm

      5 stars
      These are so beautiful and the perfect morsels to pop easily into your mouth. Great for a celebration or Christmas too.

      Reply
      • Ieva Greber

        December 18, 2021 at 11:09 am

        Absolutely! We love making these over the festive period!

        Reply
    2. Gina Abernathy

      March 22, 2022 at 5:47 pm

      5 stars
      So much flavor in every bite. Sweet potatoes are one of my favorites.

      Reply
      • Ieva

        March 22, 2022 at 8:09 pm

        Thanks, Gina! 💗

        Reply
    3. Dana

      June 01, 2022 at 4:14 pm

      5 stars
      These are adorable and so so tasty! I could not stop poppin’ them into my mouth. I ended up being that jerk who ate most of her own appetizers. Lol. Oh well. I’ll make a double batch next time. Everyone loved them!

      Reply
      • Ieva

        June 01, 2022 at 7:13 pm

        Dana, you really made me laugh! I am always that person 😀 😀 😀

        Reply
    4. Seema Doraiswamy Sriram

      August 28, 2022 at 6:55 pm

      5 stars
      Each bite of this is perfect. We loved the recipe and shared it with friends too. So Yum.

      Reply
      • Ieva

        August 29, 2022 at 11:09 am

        Thanks for trying this recipe! SO glad you all liked it! 🙂

        Reply
    5. Mary

      November 28, 2022 at 4:20 pm

      Quick question – should these be served hot, cold, or room temp? Thanks!

      Reply
      • Ieva

        November 28, 2022 at 5:13 pm

        We always serve them cold/ room temperature. They need time to set, so they can be sliced easier and the creme freche can be piped on without melting/ sliding off.

        Thanks for the question 🙂 I will make sure to update the post to make it a bit clearer!

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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