SRC: Sweet Potato Canapes

For this reveal of the Secret Recipe Club, I was assigned to Culinary Adventures with Camilla, which puts a little bit of pressure on a blogger. Cam has a ton of absolutely delicious looking recipes that makes it incredibly difficult to chose from. She also has probably the most varied ingredients list of any blogger I’ve “met”. Some of the ingredients she uses for those fabulous recipes, I’ve never even heard of!

Which then led me down a rabbit hole of searching ingredients and finding out what they’re used for. A few hours later I realized I was more knowledgeable but no closer to haven chosen a recipe or made it. Finally I decided to go with something simple because I had all of the ingredients in my fridge and pantry.

Well, not the creme fraiche, but I decided to make my own since I can only get it at Wegman’s and didn’t want to make a special trip and inevitably come home with things I didn’t need. (Like three different types of cheese, which has been known to happen when I go into Wegman’s to just pick up a special ingredient.)

You know how people say Target must pump something in the air to get people to spend more money there? I’m convinced Wegman’s pumps something in the air to make me buy cheese. Anyway, let’s get onto the recipe, shall we?

Sweet Potato Canapes
Source: Culinary Adventures with Camilla
Servings: 12 canapes
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    • 2 large sweet potatoes 
    • 2-3 slices prosciutto, chopped
    • creme fraiche (or sour cream)
    • fresh chives, chopped
    • salt and pepper 

1. Place the sweet potatoes in a pot and cover with water. Bring to a boil and boil for 15-20 minutes or until the centers of the potatoes are fork tender.
2. Drain the water and set the potatoes on a cutting board until they have cooled enough to handle. Once cooled, peel off the skins with a vegetable peeler (or knife) and slice evenly into 1-inch rounds. You may need to discard the ends of the potato in this case.
3. Divide the prosciutto on top of the potato rounds and top with a tiny dollop of creme fraiche and a sprinkling of chives. Season to taste with salt and pepper.

I wish I could tell you that I had some fancy dinner party planned and made these canapes just for that occasion, but in all honesty, I made this on a Sunday afternoon to enjoy for my lunch. I love the combination of sweet potatoes and prosicutto together (something I learned while doing a Whole30 and Paleo) and couldn’t pass up eating these all by myself.

You can choose to leave the skins on the sweet potatoes, but I’ve never found them particularly tasty so I chopped mine off. These were just as tasty as I hoped they would be and I can definitely see myself enjoying this as a regular weekend lunch in the future!

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  1. I think that I would've kept these all to myself, too! 😉 They sound WONDERFUL! Great pick for the SRC! 🙂

  2. Sounds like a fun, easy side dish.

  3. these look awesome. we love sweet potatoes and love this upscale take on them.

  4. Thanks for reminding me about these, Nichole!! I have some sweet potatoes in my bin right now…

  5. Mmmm…what a simple, yet elegant looking bite! Great SRC choice!

  6. How can you not buy at least a few different cheeses when you go to Wegmans? They got so many, and samples too! 🙂 I bet the sweet and savory went together for a delightful canape!

  7. These are beautiful! I'd enjoy them as a weekend lunch too because they seem so celebratory.

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