Actually, the concept is very simple. Take some sweet potato, cut it into a pretty shape and dress it up with a topping or two to make it look schmancy. And there you have it, a very attractive and reasonably healthy canape that can be prepared well in advance.
And once you get the hang of it, you'll see this has plenty of potential. Beetroot stars? Why not. Other shapes? Grab your favourite cutter and populate the hors d'œuvre tray with ducks, hexagons, snowmen, etc. to your heart's content.
sweet potato - an average sweet potato might give you about 10 cut shapes, plus a lot of leftover bits :-) Save them of course; why not make a delicious sweet potato mash?
toppings - in the photo I have used a macadamia creme and a pinch of mixed fresh sprouts. I grow them at home and like to put a few things in the mix such as rocket and cabbage that bring quite a burst of flavour.
The macadamia creme worked very well because it's a little sticky and hence doesn't easily slide off the sweet potato base, and also grips the little floral tripon top.
We blog about once a month on vegan and food topics in and around Hobart.