Sweet potato bites
Ingredients
for 8 person
| 1 tbsp | olive oil |
| ½ tsp | smoked paprika |
| ½ tsp | salt |
| 2 | sweet potato, peeled and cut into approx. 1 cm slices |
| 75 g | cream cheese |
| 1 tbsp | thyme leaf, finely chopped |
| 1 | organic lemon, use grated zest |
| ¼ tsp | salt |
| 50 g | pecan nut, toasted, halved |
| some | thyme leaf |
| ½ | ripe avocado, diced |
| 50 g | cream cheese |
| 1 | organic grapefruit, a little grated zest and 2 tsp of juice |
| 1 | red chilli, deseeded, finely chopped |
| oil for frying | |
| ¼ tsp | salt |
| 120 g | shelled, cooked prawn tails (e.g. organic jumbo prawns) |
How it's done
Sweet potatoes
Mix the oil, paprika and salt in a bowl, add the sweet potatoes, mix. Spread onto a baking tray lined with baking paper.
Roast for approx. 15 mins. in the centre of an oven preheated to 200°C.
Veggie bites
Mix the cream cheese, thyme and lemon zest, season with salt, transfer to a piping bag with a smooth nozzle (approx. 1 cm in diameter), pipe on top of half of the sweet potatoes. Insert two pecan nut halves into each, sprinkle with the thyme leaves.
Prawn bites
Mix the avocado, cream cheese, chilli, grapefruit zest and juice, season with salt. Spoon on top of the remaining sweet potatoes.
Heat the oil in a frying pan, fry the prawn tails for approx. 1 min., arrange on top of the sweet potatoes. Top with grapefruit zest.
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