Mexican Sweet Potato

In case you didn’t know this about me – I love making canapes. They are quick to rustle up, and are the perfect start to any party.

With sweet potatoes flooding the markets in the winter, let’s learn how to put a fun twist to them with this Mexican Sweet Potatoes Canapes recipe.

You can even prepare the guacamole and tomato salsa in advance, to save yourself some time on the party day, and use it as condiments with other meals. Win-win!

Servings Two (makes 4 tacos)
Course Appetizer
Preparation Time 30 minutes
Cook Time 10 minutes

Ingredients for the Mexican Sweet Potato Canapes

(1 cup=200 ml, 1 tbsp=15 ml)

2 Nos. Sweet Potatoes
¼th  cup Olive Oil for roasting and grilling
Salt to taste

Ingredients for Guacamole Mash

1 large Avocado
1 tsp Garlic
2 tbsp Cream cheese softened (D’electa or Philadelphia)
½ Onion finely chopped
1 tbsp Olive oil

Ingredients for Fresh Tomato Salsa

2 large Red tomatoes, chopped
1 small Onion, chopped
¼th cup Green capsicum, chopped
2 – 3 tbsp Spring onion greens chopped
2 – 3 Green chilies, finely chopped
3 tbsp (canned) green jalapenos, finely chopped
1 tsp Cumin powder
2 tbsp Maggi hot & sweet sauce
¼th cup Finely chopped coriander leaves
Salt to taste
Black olive for garnish

Instructions for the Sweet Potato

1 Wash and scrub the sweet potatoes.  Apply a little olive oil over the potatoes, cover with foil and roast in an oven @ 160°C for 30-40 minutes, until it softens.
2 Cut into small roundels (about 1” thick)
3 Apply olive oil to a pan and roast the slices until crisp. Season with salt and keep aside.

Instructions for the Guacamole Mash

1 Mash the ripe avocado.  Add in softened cream cheese.  Keep aside.
2 Sauté onion and garlic in olive oil until the raw smell disappears.  Season with salt and add it to the guacamole mixture.
3 Fill the mix in a piping bag and keep aside.

Instructions for the Tomato Salsa

1 Mix all ingredients for the salsa.  Refrigerate for at least an hour.

Instructions for Assembly

1 Take a warm crisp sweet potato base.  Pipe the guacamole mixture (this is @ room temperature).
2 Spoon 1 tsp of the chilled salsa on it.
3 Garnish with a black olive slice and serve immediately.
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