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    Home » Recipes » Gluten-Free Vegetarian Recipes

    Published: Dec 21, 2016 · Modified: Apr 30, 2021 by Stephanie McKercher, RDN · This post may contain affiliate links · 5 Comments

    Sweet Potato Toast with Caper Tapenade

    Jump to Recipe Print Recipe

    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.

    Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs. Healthy holiday party appetizer! Vegan, Gluten-Free.

    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.

    Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs. Healthy holiday party appetizer! Vegan, Gluten-Free.

    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.

    Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs. Healthy holiday party appetizer! Vegan, Gluten-Free.

    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.

    Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs. Healthy holiday party appetizer! Vegan, Gluten-Free.

    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.

    Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs. Healthy holiday party appetizer! Vegan, Gluten-Free.

    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? 😉

    Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs. Healthy holiday party appetizer! Vegan, Gluten-Free.

    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!

    Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs. Healthy holiday party appetizer! Vegan, Gluten-Free.

    [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!"]

    Sweet Potato Toast with Caper Tapenade

    This healthy holiday party appetizer will leave your guests begging for more! Sweet potato toast topped with a savory tapenade of olives, capers, garlic, and fresh herbs.
    5 from 2 votes
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    Course: Appetizer, side, Snack
    Cuisine: Christmas, dairy-free, gluten-free, Holiday, vegan, vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 5 -6
    Author: Stephanie McKercher, RDN

    Ingredients

    • 1 medium sweet potato cut lengthwise into 5-6 (¼") slices
    • 2 tablespoons grapeseed oil
    • ⅓ 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
    • ¼ cup chopped pecans
    • 1 tablespoon tomato paste
    • ½ 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

    Instructions

    • 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.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    How do you like to top your sweet potato toast?
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    1. Chris says

      December 22, 2016 at 1:48 pm

      Love this! Not sure why I hadn't thought of capers before! Needing to be low sodium, I had ruled out olives and tapenade in general, but I will have to tinker with this! Cheers!

      Reply
      • Stephanie McKercher, RDN says

        January 13, 2017 at 8:44 am

        Thanks Chris! 🙂 It would be delicious with some roasted tomatoes to balance out the salt. Enjoy! 🙂

        Reply
    2. Annette | Food Science Nerd says

      December 21, 2016 at 7:10 am

      I'm giving that book as a gift to my relatives this year! Your photos are stunning!

      Reply
      • Stephanie McKercher, RDN says

        January 13, 2017 at 8:43 am

        Such a great gift, I love this book so much. Thanks Annette!

        Reply

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