Name: Sweetpotato Canapes recipe by Rakshita Dwivedi at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Sweet Potatoes: 1; boiled Potato: 1 small boiled; Coriander leaves: 4 tbsp finely chopped; Cumin powder: 1 tbsp; Salt: as per taste; Red chilli powder: 1 tsp; Black pepper: ½ tsp; Dry Mango powder: 1/2 tsp; Fresh coconut: ½ cup; Curry leaves: 10; Green chilli: 1; Lemon juice: 2 tsp; Oil: 1 tbsp

ABOUT Sweetpotato Canapes RECIPE

These cripy baked canapes are full of goodness and they for sure will make your kids ask for more. Inspired by one of Nita Mehta's recipe but has its own twist to make it healthier.

Ingredients Serving: 4

Sweet Potatoes: 1
boiled Potato: 1 small boiled
Coriander leaves: 4 tbsp finely chopped
Cumin powder: 1 tbsp
Salt: as per taste
Red chilli powder: 1 tsp
Black pepper: ½ tsp
Dry Mango powder: 1/2 tsp
Fresh coconut: ½ cup
Curry leaves: 10
Green chilli: 1
Lemon juice: 2 tsp
Oil: 1 tbsp

Instructions

Make a chutney out of coconut, curry leaves, green chilli, 2 tbsp coriander leaves and lemon juice and keep it aside.
Now take a big bowl and grate the sweet potato and potato and add coriander leaves, cumin powder, salt, chilli powder, pepper powder and dry mango powder and mash everything properly and evenly.
Now spread a plastic wrap and on the put some oil and keep the paste and cover it with other end of the wrap.
Use a rolling pin to roll the mashed paste in form of a big and thin chapati/roti of say 1-2 mm thickness.
Now remove the upper plastic gently and cut it into small squares/ diamonds and keep them on a baking tray.
Spray some oil on the canapes and then bake them on 180 degree C for 20-25 minutes or till they turn golden and crisp.
You might need to change the sides in between for both sides to have even color.
Once done serve them with little chutney on top and some pomegranate.

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