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Photo of Sweet potato rounds with lamb and mustard cream by WW

Sweet potato rounds with lamb and mustard cream

Points® value
Total Time
40 min
15 min
25 min
This little bite-sized canape is flavour filled, with grilled, cumin-rubbed lamb, mustard cream and baked sweet potato.


Orange sweet potato (kumara)

350 g, Cut into 16x5 mm thick rounds

Ground cumin

1 tsp

Lamb fillet (tenderloin), raw

175 g

Extra light sour cream

2 tbs

Dijon mustard

2 tsp

Fresh mint

16 g, Small leaves to serve


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place the sweet potato on the prepared tray and sprinkle with the cumin. Lightly spray with oil. Bake for 25 minutes, turning halfway through cooking, or until golden and tender. Set aside to cool.
  2. Meanwhile, lightly spray a chargrill or barbecue with oil and heat on medium-high. Chargrill the lamb for 6-8 minutes, turning, or until cooked to your liking. Transfer to a plate. Set aside, covered, for 5 minutes to rest before carving into 16 slices.
  3. Combine the sour cream and mustard in a small bowl. Place a slice of lamb on each sweet potato round. Top with a little mustard cream and a mint leaf.