These Sweet Potato Canapes are very addictive, topped with Mung Bean Sprouts tossed in BBQ sauce.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: Not specified
  • Yield: 6
  • Category: Appetizer
  • Cuisine: Kitchen notes

Ingredients

Sweet Smoky BBQ sauce: Makes about 1 cup

  • 1/4 cup Maple syrup
  • 3-4 Tablespoons Tomato ketchup
  • 1 Tablespoon black strap molasses
  • 1 Tablespoon apple cider vinegar
  • 1/2 teaspoon lime juice
  • 1-2 teaspoon liquid smoke
  • 2 teaspoons vegan Worcestershire sauce (or use 1/4 teaspoon tamarind paste and 1 teaspoon soy sauce. Use coconut aminos for Soy-free)
  • 1/4-1/2 teaspoon salt or to taste
  • 1/4-1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon each of mustard (garlic powder, ginger powder, onion powder)
  • a generous dash of cumin powder (black pepper and cayenne)
  • Add a tablespoon of cornstarch or arrowroot starch if you want the sauce to thicken considerably when heated.
  • Add a Tablespoon ground raw sugar if you like it sweeter.

Canapes

  • 2-3 Yams or Sweet Potatoes peeled and sliced
  • 1-2 Tablespoons extra virgin olive oil
  • 1 cup Mung bean sprouts
  • Red onion finely chopped
  • Fresh Cilantro finely chopped

Method

Smoky Sweet BBQ Sauce

  1. Mix all the ingredients. Taste and adjust and add salt, spices more or less.
  2. Add cornstarch and mix well and refrigerate.
  3. The taste will get deeper after everything sits for a while. The sauces and spices can be readjusted.

Canapes

  1. Sprout the Mung beans. Here is a handy sprouting guide. The pictures ones have been sprouting for 2.5 days. I soak them overnight, then drain, rinse and place in a bowl covered with wet towel and a lid. Drin, rinse every 6-8 hours.
  2. Wash the sprouts and mix favorite barbecue sauce and keep ready.
  3. Add 2-3 Tablespoons sauce for every cup of sprouts.
  4. Wash, peel and slice Sweet potatoes.
  5. Brush both side with olive oil and roast at 400 degrees F / 200ºc for 18-20 minutes, depends on the thickness of the slice.
  6. Remove the baking tray and top the sweet potato slices with a good amount of saucy Sprouts.
  7. Bake for another 2-3 minutes. This will set the sauce and the topping will not slide around.
  8. Top with chopped red onion and cilantro.
  9. Eat/Serve. Try to keep some for the guests.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.