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