Sweet potato canapes. Use veg – for really quick canapes, go for cucumber or radish and for something heartier and hot, sweet potato rounds, beetroot or squash with your fave toppings. Line two baking sheets with aluminum foil and coat with non-stick spray (I use Coconut Oil from Trader Joe's). Slice potatoes into rounds, about ¼" thick.
Arrange on the prepared trays, drizzle or brush each one with a very small amount of olive oil, and. Assemble each sweet potato canape with a spoonful of cheese, then with bacon and onion. Garnish with a bit more rosemary and serve warm!
Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato canapes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Sweet potato canapes is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sweet potato canapes is something that I’ve loved my entire life. They’re fine and they look wonderful.
Use veg – for really quick canapes, go for cucumber or radish and for something heartier and hot, sweet potato rounds, beetroot or squash with your fave toppings. Line two baking sheets with aluminum foil and coat with non-stick spray (I use Coconut Oil from Trader Joe's). Slice potatoes into rounds, about ¼" thick.
To get started with this recipe, we have to prepare a few components. You can have sweet potato canapes using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sweet potato canapes:
- Make ready 1-2 of medium sized parboiled sweet potato.
- Make ready 1-2 tbsp of Peanut dip.
- Prepare 2 tsp of ghee.
- Take as needed of Coriander leaves for garnish.
- Get as needed of Peanut for garnish.
Sweet potatoes are a quintessential fall food, and can still be low carb and keto friendly.. Spread out evenly on the tray and drizzle with olive oil. You have the sweetness of the potato, mixed with the earthy lemony flavor of the hummus, followed with the richness of the white beans and mushrooms, topped with the freshness of the salsa and the pepperiness of the arugula. Cook them in boiling salted water until they start being tender.
Instructions to make Sweet potato canapes:
- Parboil the sweet potatoes..
- Peel them and cut into thick slices..
- Spread some ghee on the non stick pan and roast the sweet potato slices on both sides..
- Make peanut dip by adding peeled peanuts, salt, fresh coriander leaves and green chilli..
- Assembling: place the roasted sweet potatoes on a serving plate spread a small amount of peanut dip, garnish with fresh coriander leaf and peanut as shown..
These Sweet Potato Canapes are very addictive, topped with Mung Bean Sprouts tossed in BBQ sauce. It is the time for VVP – Virtual Vegan Potluck!! This time I am bringing this awesome Appetizer. a fusion BBQ Chaat. Finely chop the peanuts and parsley. Finely chop the peanuts and parsley.
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