Step 1

Cut the sweetpotato into cubes and boil in water for 10 mins or until tender, how long they take will depend on the size of the cubes. Drain very well and blend for a couple of minutes until it becomes puréed.

Step 2

In two small bowls, separate the egg yolk from the white and set both to one side.

Step 3

Sift the self-raising flour, baking powder, sugar and salt into a large bowl and whisk together the milk, egg yolk and sweetpotato puree in a separate bowl then gently combine both the wet and dry ingredients until smooth.

Step 4

Whisk the egg whites until they start to stiffen, then fold into the batter.

Step 5

To cook the blinis, lightly grease a frying pan, then add small spoonfuls and fry for 3 minutes on each side until golden, flipping them over when bubbling.

Step 6

Once the blinis are all cooked, set them aside whilst you make the garnish.

Step 7

Mix the cream cheese with salt and chopped dill then spread 1 tsp on each blini.

Step 8

Top with a small slice of smoked salmon, slightly coiled, then sprinkle the chopped red onion and capers and then serve.