1medium sweet potatocut lengthwise into 5-6 (1/4") slices
1/3cupdiced red onion
1head garlicsliced in half horizontally
14 ounce jar capers, including liquid
16 ounce container drained pitted kalamata olives
1/2large lemonzest and juice
Salt and pepper to taste
2-3sprigs each fresh rosemary and thyme
1tablespoonblack truffle extra virgin olive oiloptional
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.
This recipe originally appeared on GratefulGrazer.com.