1. Peel and cut the sweetpotatoes into approx. 5mm thick slices. Cook the slices in boiling salt water for approx. 2 minutes. Filter the water and drain the potatoes on paper towels. Season the slices with salt and pepper. Then whisk the egg. Dip the sweetpotato slices into flour, then the egg and finally into the bread crumbs. Fry the potatoes in hot oil for around 5-7 minutes and let them cool.
2. To make the Dijon cream, mix the mayonnaise dressing with Dijon mustard. Wash the watercress. Next cut the baguette into 4 equal pieces and spread the Dijon cream onto it. Finally put the sweetpotato slices, ham and watercress onto the bottom half of the baguette and finish it off putting the top half on.
Preparation time: approx. 40 minutes