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Sweet Potato Gratin Canapes with Smoked Paprika

sweet potato gratin canapes
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Vegetarian Sweet Potato Gratin 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 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!

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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.

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 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 (we recommend Kirkland Signature Foil – it is strong and lasts forever!) 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.


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
sweet potato gratin canapes

Sweet Potato Gratin Canapes with Smoked Paprika

Vegetarian Sweet Potato Gratin Canapes are bursting with the flavour of smoked paprika!! The beauty of these canapes is that it requires very little hands-on time and no decorating skills. The gratin is caked in a square roasting tin, then cooled and cut into squares. 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!
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Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Canapes, Snacks
Cuisine American, British
Servings 30 canapes
Calories 51 kcal

Equipment

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

Ingredients
 
 

  • 1 kg sweet potatoes peeled
  • 4 garlic cloves minced
  • 170 ml double cream
  • 1 1/2 tsp smoked paprika
  • 3/4 tsp salt
  • 2 tbsp 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.

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
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sweet potato gratin canapes

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