Sweet Potato Toast with Caper Tapenade

• Vegan
• Gluten free

• Produce

  • 1 head Garlic
  • 1/2 Lemon, large zest and juice
  • 1/3 cup Red onion
  • 2 sprigs Rosemary and thyme, fresh
  • 1 Sweet potato, medium

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 1 (4 ounce jar Capers
  • 1 tsp Dijon mustard
  • 1 (6 ounce container Kalamata olives, pitted
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Grapeseed oil
  • 1 tbsp Truffle extra virgin olive oil, black

• Nuts & Seeds

  • 1/4 cup Pecans

Found on gratefulgrazer.com

Description

Ingredients

• 1 medium sweet potato, cut lengthwise into 5-6 (1/4) 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)

Directions

• 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.