Sweet potato rolls with pickled cucumber and Sweet Peeper


(For 12 canapés)

  • 24 batonns pickled cucumber
  • 1 medium sweet potato   
  • ½ white onion    
  • 12 stems of Sweet Peeper   
  • 1 pinch of salt       

For the pickled cucumber:

  • One quarter of a cucumber
  • salt
  • vinegar
  • sugar
  • fresh root ginger
  • stem ginger in syrup


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.

For the contents:

  • 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.

Recipe: Franck Pontais

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