2-3largeyams or sweet potatoes, peeled and sliced (to make about 30 slices)
2cupsof Mung bean sprouts, rinsed
1red onion, finely chopped
fresh cilantro, finely chopped
½cupof 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 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.
Not a fan of peanuts? Try sunflower seeds for crunch.
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