Sweet potato stackers

• large sweet potatoes↗2

  peeled and each cut into 8 chunky discs

• 1 tbsp olive oil↗
• 2 tbsp mayonnaise↗
• good squeeze lemon juice
• 8 slices prosciutto↗

  halved

• few watercress

  sprigs, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet. Roast for 20-30 mins until golden and crisp on the outside, then leave to cool.

2. 2

   To serve, mix the mayonnaise with the lemon juice. Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo. Arrange on a platter with the watercress, then serve.