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.
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


  • 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


  1. 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.
  2. 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.
  3. 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.