Sweet Potato Canapés with Barbecue Mung Bean Sprouts2013-05-26
- 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!
- 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
Preheat oven to 400° F and line a baking sheet with a Silpat or parchment paper. Mix sprouts with BBQ sauce and set aside.
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.)
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.