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.