Christmas is only 4 days away, can you believe it? If you’re still looking for a last minute appetizer recipe, I have to introduce you to my new favorite holiday party idea. It’s sweet potato toast! And it’s one of the easiest (and prettiest) ways to enjoy one my favorite starchy vegetables.
I’ll be honest, I’m a bit slow to adapt to recipe ideas making their way around the Paleo and low-carb circles but this time it’s a little bit different. This time, we’re talking sweet potatoes, which are (obviously) one of the best veggies out there.
Obvious, at least, if you’ve been around to witness past recipes, like these loaded sweet potatoes, these sweet potato spring rolls, my favorite veggie sandwich, and/or this sweet potato breakfast hash.
Well, fear not, because inspiration for creating this sweet potato toast recipe did not arise from the hatred of bread. (Can you even imagine?) No, I’ll still be enjoying my fair share of sourdough toast and everything bagels in 2017. Instead, I was inspired by one of my all-time favorite vegetable cookbooks, Yotam Ottolenghi’s Plenty.
That and this month’s Recipe Redux challenge, which was to grab a cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’ I went with page 16 of Plenty because it just so happened to be a beautiful skillet of sweet potatoes and parsnips tossed in flavorful caper vinaigrette – it sounded so perfect for the holiday season.
But you guys know me, I had to switch it up a little bit. So I took the sweet potatoes out of the skillet, toasted them instead, added some olives and pecans, and turned Ottolenghi’s very serviceable side dish into a holiday-worthy party appetizer that dreams are made of. I mean…Ottolenghi is one of the greats and all…but really, can you beat this toast? 😉
If sweet potato isn’t your favorite veggie or you just really love sourdough toast, by all means, go for the grains. The important thing is that you try this amazing combination of salty olives and capers with an infusion of flavors from garlic and fresh rosemary and thyme.
Pretty enough for a party and easy enough for any day of the week, these sweet potato toasts are a picture perfect way to celebrate healthy whole living all year long!
[clickToTweet tweet=”Top your Sweet Potato Toast with zesty Olive Caper Tapenade for a fun party appetizer!” quote=”Top your Sweet Potato Toast with zesty Olive Caper Tapenade for a fun party appetizer!”]
- 1 medium sweet potato cut lengthwise into 5-6 (1/4") slices
- 2 tablespoons grapeseed oil
- 1/3 cup diced red onion
- 1 head garlic sliced in half horizontally
- 1 4 ounce jar capers, including liquid
- 1 6 ounce container drained pitted kalamata olives
- 1/4 cup chopped pecans
- 1 tablespoon tomato paste
- 1/2 large lemon zest and juice
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- Salt and pepper to taste
- 2-3 sprigs each fresh rosemary and thyme
- 1 tablespoon black truffle extra virgin olive oil optional
- Toast sweet potato slices in toaster oven or toaster for 10-15 minutes or until cooked through (I made 5 slices at once using my toaster oven). Set aside.
- In the meantime, prepare the tapenade. Add oil, onions, garlic, capers, olives, pecans, tomato paste, lemon, maple syrup, mustard, salt and pepper, and sprigs of fresh herbs to a hot skillet and cook over medium heat, stirring often and using a wooden spoon to press and break apart olives slightly as you cook.
- Transfer toasted sweet potato slices to a serving dish. Remove herbs and head of garlic from skillet and spoon tapenade mixture on top of sweet potato slices. Drizzle with truffle oil and more salt and pepper (if desired) before serving.