Sweet Potato Canapés with Barbecue Mung Bean Sprouts

BY : PUBLISHED : May 26th, 2013 UPDATED: October 17th, 2022

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!

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Sweet Potato Canapés with Barbecue Mung Bean Sprouts

Miranda Rivera
These are a fun appetizer or finger food to serve on game day.
5 from 1 vote
Prep Time 5 mins
Cook Time 28 mins
Total Time 33 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 409 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • ¼ cup of vegan BBQ sauce (or more to taste)
  • 2-3 large yams or sweet potatoes, peeled and sliced (to make about 30 slices)
  • 2 cups of Mung bean sprouts, rinsed
  • 1 red onion, finely chopped
  • fresh cilantro, finely chopped
  • ½ cup of crushed peanuts

Instructions
 

  • 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 ¼ 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.

Notes

Not a fan of peanuts? Try sunflower seeds for crunch.

Nutrition

Calories: 409kcalCarbohydrates: 74gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 211mgPotassium: 2008mgFiber: 12gSugar: 10gVitamin A: 341IUVitamin C: 45mgCalcium: 74mgIron: 2mg
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About Miranda Rivera

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!

View all posts by Miranda Rivera

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