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Sweet Potato Canapés with Barbecue Mung Bean Sprouts

2013-05-26
  • Yield : about 30 canapés
  • Servings : 4-6
  • Prep Time : 5m
  • Cook Time : 28m
  • Ready In : 35m

An amazing, easy, and fun new recipe that I tried from a friend who adapted it from another recipe. Love these and can’t wait to make them again! Enjoy!

Ingredients

  • 1/4 vegan BBQ sauce (or more to taste)
  • 2-3 large yams or sweet potatoes, peeled and sliced (to make about 30 slices)
  • 2 cups Mung bean sprouts, rinsed
  • 1 red onion, finely chopped
  • fresh cilantro, finely chopped
  • 1/2 cup crushed peanuts

Method

Step 1

Preheat oven to 400° F and line a baking sheet with a Silpat or parchment paper. Mix sprouts with BBQ sauce and set aside.

Step 2

Slice sweet potatoes about 1/4 inch thick, lay out on baking sheet, and roast in oven for 20-25 minutes. (If you cut them thicker, you may need to cook them a bit longer.)

Step 3

Remove the baking tray and top the sweet potato slices with saucy sprouts. Bake for another 2-3 minutes. This will set the sauce and the topping will not slide around. When ready, top with chopped red onion, cilantro, and peanuts. Serve.

Recipe Type: Tags: , , , , Ingredients:

Cooking vegan meals brings such excitement and richness to my life! The simple things in life are so beautiful to me. I love meeting new people. Welcome to my plant-based journey!

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