This recipe is perfect as an appetizer for any occasion, including as a finger food for parties. I like it best when the bread is cut thickly. If you don't eat bread, enjoy the sweet potato & caramelized onion mash with romaine lettuce, gluten-free crackers, tortilla chips, any vegan gluten-free bread. It's also great with a spoon!
Prep Time10 minutesmins
Cook Time45 minutesmins
Course: Appetizer, Breakfast
Servings: 8
Author: Jenné
Ingredients
4medium sweet potatoespeeled & cubed
1tspred chili flakes
2yellow onionsthinly sliced
2tbspapple cider vinegar
1tspmaple syrup or Bee Free Honee
1tspherbes de Provence OR 1 tbsp fresh sageminced
½tspblack pepperplus more for garnish
1loaf ciabatta breador another variety (rye and sourdough are also perfect)
1/4cupfresh parsleyfor garnish
Instructions
Preheat oven to 400°.
Toss the cubed sweet potatoes with a couple tablespoons of oil, then spread them evenly onto a baking sheet or cast iron; followed by a sprinkle of salt and red chili flakes.
Roast for 40 minutes, until tender.
Warm 2 tbsp oil over medium heat in a large skillet.
Add the sliced onions, and sauté until they begin to turn translucent.
Reduce the heat to low and caramelize the onions for about 30 minutes, stirring every so often.
Once the onions are soft and golden, remove from the heat and stir in the apple cider vinegar to deglaze the pan.
When the sweet potatoes are roasted and tender, mash them with a fork along with the herbs and pepper.
Mix in the caramelized onions, and mash until combined.
Season to taste with sea salt, about ½ teaspoon to start, if needed.
Toast the bread, and serve the sweet potato mash over it.