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Serve these Sweet Potato Bites at your next party or game day gathering! Thinly sliced sweet potato rounds topped with BBQ sauce, mung bean sprouts, red onion, cilantro, and crushed peanuts. It’s the perfect side dish that’s sweet, savory, and complete with a refreshing crunch!
Table of contents
A Quick and Easy Sweet Potato Appetizer
Sweet potatoes are one of my all-time favorite vegetables. They’re so comforting, versatile, and the health benefits are numerous! I’ve even figured out How to Microwave Sweet Potatoes so I can enjoy them at any time.
If you’ve been looking for yummy appetizers or sweet potato recipes that take just minutes of prep work, you’ll love this fun appetizer. You’ll need just 3 simple ingredients, plus your favorite ingredients for garnish. It’s a surprising combination of flavors that will have the whole family coming back for seconds and an easy recipe that will quickly become one of your favorite recipes!
The Ingredients
- Mung bean sprouts: Adds a fresh, light crunch that’s mild in flavor. If you don’t have mung bean sprouts, try finely shredded cabbage, carrot matchsticks, or another type of sprouts such as radish sprouts or alfalfa sprouts!
- Vegan BBQ sauce: Use your favorite. A sweet and smoky BBQ sauce would be delicious or try a Korean BBQ Sauce made with maple syrup or brown sugar to compliment the mung bean sprouts!
- Sweet potatoes: Any sweet potatoes or yams of choice can be used. I used Japanese sweet potatoes which have a white flesh, but classic orange sweet potatoes are perfectly fine, too!
Possible Add-ins and Toppings
In addition to extra BBQ sauce, these sweet potato bites can be topped with additional flavors and sauces for a boost of flavor. If desired, try one of these ideas:
- Add peanut sauce: It may sound odd to combine Spicy Peanut Sauce and BBQ sauce, but it’s actually quite a delicious combination and would compliment the crushed peanuts!
- Fresh herbs: ​I love these little sweet potato bites topped with fresh cilantro, but can also be topped with green onions or fresh parsley, if desired.
- Crushed nuts: Crushed peanuts are my favorite, but pumpkin seeds, hemp seeds, or slivered almonds would be delicious.
How to Make Sweet Potato Bites
- 1) Start by mixing the sprouts with BBQ sauce in a small bowl and set aside.
- 2) Slice the sweet potatoes into thin slices 1/4″ thick. Spread them in a single layer on a baking sheet and place them in the preheated oven for 20 to 25 minutes, depending on the thickness of the rounds.
- 3) Once the sweet potato slices are well roasted and fork tender, remove the sheet pan and top the sweet potato slices with the BBQ sprouts. Return the baking sheet to the oven for 2 to 3 minutes to help the BBQ sauce set.
- 4) Transfer the sweet potato bites to your favorite serving platter and serve topped with chopped red onion, fresh cilantro, and peanuts. Enjoy as a light snack, easy appetizer, or sweet potato side dish!
Recipe FAQs
Both the sweet potato flesh and skin are edible and safe to eat. In fact, the skin is an excellent source of antioxidants, vitamins, minerals, and additional fiber that helps aid digestion.Â
This recipe is the perfect appetizer for game days, weekends with friends, summer picnics and BBQs, and even a great addition to your holiday menu. It’s a delicious recipe for any occasion that could use a sweet and savory bite-sized snack!
These sweet potato bites are best when served hot and fresh. However, if you don’t mind them on the softer side, you can roast the sweet potato rounds in advance and reheat them in the oven, toaster oven, or air fryer for a few minutes right before serving.Â
If you’d like to top these sweet potato bites with protein, I’d recommend creamy chickpeas or BBQ jackfruit. Or, if you’re looking for mains that would work as the perfect compliment, I’d recommend Vegan Pulled Pork Sandwiches, BBQ Seitan with Vegan Coleslaw with Apple, Carrots, and Corn, or a BBQ Tempeh Sandwich.Â
Top Recipe Tips
- Use parchment paper. Unless you have a nonstick baking sheet, parchment paper or a silicone baking mat will be needed to prevent the sweet potato rounds from sticking. Aluminum foil is not recommended because sticking is much more likely.
- Brush the sweet potato rounds with oil. If you are not oil-free, I do recommend brushing the sweet potato rounds with a little olive oil or lightly spraying both sides with cooking spray. This makes them extra crispy and adds additional flavor.
- Season with spices, if desired. Depending on how flavorful the BBQ sauce is, you may want to season the sweet potatoes with spices like salt, black pepper, garlic powder, paprika, cayenne pepper, or seasonings of choice.
- Adjust the bake time as needed. For best results, you want to bake the sweet potato slices until crispy and fork tender, but not so crispy that they are like potato chips. They should be golden brown on the outside, yet still creamy inside.
Storage Instructions
Leftover bites will keep in the refrigerator for 2-3 days when stored in an airtight container. Freezing this appetizer is not recommended.
Craving More Sweet Potato Recipes?
- Easy Oven Baked Sweet Potato Fries
- Chickpea Sweet Potato Boats
- Sweet Potato Enchiladas
- Sweet Potato Burritos
- Easy Sweet Potato Toast
- Candied Sweet Potatoes
Photos by Alfonso Revilla
Sweet Potato Bites with BBQ Mung Bean Sprouts
Equipment
Ingredients
- 2 cups or rinsed Mung bean sprouts
- ¼ cup of vegan BBQ sauce (or more to taste)
- 2 large yams or sweet potatoes, peeled and sliced
- 1 red onion, finely chopped
- fresh cilantro, finely chopped
- ½ cup of crushed peanuts
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with a silicone mat or parchment paper.
- In a small bowl, mix sprouts with BBQ sauce and set aside.
- Slice sweet potatoes about ¼ inch thick, lay them out on a baking sheet, and roast in the oven for 20 to 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 to 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
- Use parchment paper. Unless you have a nonstick baking sheet, parchment paper or a silicone baking mat will be needed to prevent the sweet potato rounds from sticking. Aluminum foil is not recommended because sticking is much more likely.Â
- Brush the sweet potato rounds with oil. If you are not oil-free, I do recommend brushing the sweet potato rounds with a little olive oil or lightly spraying both sides with cooking spray. This makes them extra crispy and adds additional flavor.Â
- Season with spices, if desired. Depending on how flavorful the BBQ sauce is, you may want to season the sweet potatoes with spices like salt, black pepper, garlic powder, paprika, cayenne pepper, or seasonings of choice.Â
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love the idea of using sweet potatoes in place of bread! These are all my favorite ingredients so I had to give it a try and loved it. Thanks for the great recipe!
Right?! It’s such a great way to use up sweet potatoes!
Love sweet potatoes and this easy and delicious appetizer is fabulous.
So delicious!!