roasted sweet potato, blue cheese & honeycomb canapés.

Dietary: Vegetarian, gluten free & nut free
Total Time: 20-30 minutes
Cook Time: 15-25 minutes
Prep Time: 5 minutes
Makes: 12 canapes

Ingredients:
2-3 large sweet potatoes, sliced into 1 inch thick discs (the aim is to get 12 even sized discs)
100g blue cheese of your choice, we used a danish blue cheese as it was a little firm
100-200g fresh honeycomb (sub for honey if unable to find honeycomb)
Fresh thyme
(optional) Black cracked pepper 

Method:
Preheat an oven to 180 degrees fan bake. 
Place the sweet potato discs onto the baking tray and drizzle with olive oil. 
Bake in the oven for 15-25 minutes or until roasted and tender. 
Remove the sweet potato from the oven and allow to cool slightly. 
Top with shards of blue cheese and cubes of honeycomb. 
To serve, place onto cocktail skewers, drizzle with extra honey, sprinkle with fresh thyme and cracked black pepper.