Tomato Confit on Sweet Potato Pucks from For the Love of Paleo


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.:/



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 chilli 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 in 1/2″ pucks.  Place on baking tray and bake for 45 minutes or until soft.

In a small mixing bowl, combine tomato slices, olive oil, salt, balsamic vinegar, chilli flakes and garlic powder.  Mix without using utensils.  Once completely mixed, place on another baking tray.  It can go in at the same time as the sweet potatoes.  Baked for about 20 minutes and then flip and then another 20 minutes.

Place sweet potato pucks down first and place tomatoes overlapping each other in a circle.  Then do the same thing with red onion slices and top with capers and garnish with olives.  ENJOY!


Published by Kayla Roy