Tomato Confit on Sweet Potato

This is like a sexy combination of French and Mediterranean food and it’s seriously good.  I was supposed to have enough for 2 meals but I ate it all.

Tomato Confit on Sweet Potato


  • 1 sweet potato
  • 3 Roma tomatoes sliced
  • 3 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp oregano
  • 1/2 tsp salt
  • 1/2 tsp chili flakes
  • 1/2 tsp garlic powder or fresh garlic
  • 2 tbsp capers
  • 2 red onion slices very thin
  • 1/2 cup olives stuffed with garlic


  • Preheat oven to 350F.
  • Scrub sweet potato skin and slice 1/2" thick.
  • Place on a baking sheet and roast for 45 minutes or until soft.
  • In a small mixing bowl, combine tomato slices, olive oil, salt, balsamic vinegar, chili flakes, and garlic powder.
  • Mix with hands.
  • Once completely mixed, place on another baking tray.  (It can go in at the same time as the sweet potatoes.)
  • Roast the tomatoes for 20 minutes and then flip and then another 20 minutes.
  • Plate the sweet potato slices first and place tomatoes overlapping each other in a circle.
  • Do the same thing with red onion slices and top with capers and garnish with olives.
  • Enjoy!

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