Sweet potato rolls with pickled cucumber and Sweet Peeper


Ingredients for 12 canapés

  • Pickled cucumber    24 batons
  • Sweet potato           1 medium
  • White onions            ½ each
  • Sweet Peeper          12 stems
  • Salt                           1 pinch

Pickled cucumber

One quarter of a cucumber, salt, vinegar, sugar, fresh root ginger and stem ginger in syrup.


Method for the canapés

  • Slice the white onions very finely in order to make some rings.
  • Peel 12 regular strip out of the sweet potato and make a puree with the rest of it blanch the strip of sweet potato in salty boiling water for a few second and refresh in cold water.
  • Place the cooked strip on a tissue paper to remove the excess of water.
  • Once dry, lay the strip of sweet potatoes on a cling film.
  • At the beginning of each strip, place 2 batons of Pickled cucumber, one ring of raw white onions, a small spoon of cold sweet potato puree, one stem cut into 3 of sweet peeper and season with a bit of salt.
  • Wrap the strip of the sweet potato around the fillings and serve the roll on a spoon with a dried sweet potato crisp and one leaf of sweet Peeper.


  • Cut cucumber into batons and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl.
  • Grate the fresh root ginger. Cut the stem ginger into thin slices.
  • Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well.
  • Decant into a plastic container. Refrigerate overnight or for a few hours before serving.

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