For the Love Of Mangoes

Salt-n-Pepper logo
  • post cover

    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!

    × × × × ×
    Meal Prep × Snacks

    Leave a reply

    Recipe Rating