Loaded Sweet Potato Canapes | Melissa Hemsley
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Loaded Sweet Potatoes (Canapes)

Party & Celebration Food

Loaded Sweet Potatoes (Canapés)





Do you need nibbles this festive season? Bored of bread as a base? Use veg – for really quick canapes, go for cucumber or radish and for something heartier and hot, sweet potato rounds, beetroot or squash with your fave toppings. For this recipe I’ve gone for a garlic herb cream cheese topped with a little parma ham or you could use smoked salmon and I love this loaded with guacamole too.

You can make the base a bit fatter or slice them thin and let them crisp up like a…crisp. Long and thin sweet potatoes work best here!


  1. Pre-heat the oven to 210C and melt 1 tbsp of coconut oil or ghee in a large baking tray spaced out or use 2 trays as you don’t want them overcrowded.

  2. Slice the sweet potatoes into rounds, 1cm thick or 0.5cm if you want them thin and crispy.

  3. Toss in the melted oil, sprinkle with salt and pepper and roast in the oven for 15 – 20 minutes depending on how thick you sliced.

  4. Meanwhile, prepare the toppings. Remove the rounds when ready, top with your toppings and enjoy. You can prep the rounds in advance and pop them in the oven to warm through, if you like.


  • 3 large sweet potatoes, long and thin best (no need to peel, just scrub well)

  • 1 tbs coconut or ghee

  • sea salt & pepper

    Garlic & Herb Cream Cheese:

  • 100g cream cheese

  • 1 fat garlic clove finely chopped

  • 1 tbs chopped fresh chives or spring onion

  • 1 tbs chopped fresh parsley or dill

  • 1 tbs dried oregano / thyme / rosemary * combine everything and mash with a fork


  • 1 large avocado

  • juice of 1 lime

  • 1/2 small red onion, finely chopped

  • sea salt & black pepper

  • chilli flakes or fresh chilli

  • chopped coriander * combine everything and mash with a fork

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