Sweet Potato Appetizer with Feta and Pomegranate Olive Salsa

Sweet Potato Appetizer with Feta and Pomegranate Olive Salsa

This sweet potato appetizer is perfect for Thanksgiving or for any gathering. Roasted sweet potato slices are slathered with feta cheese dip and topped with a fresh pomegranate olive salsa.

Gluten Free Appetizer

I know holidays aren’t the best time for dietary restrictions, However, in our family, we try to be “gluten-light” for health reasons, I figured why not try a recipe using a delicious seasonal ingredient like sweet potatoes. Roasted sweet potato slices make a great base for dipping or for an appetizer like this. I just scrubbed the sweet potato (didn’t bother to peel it), and sliced into 1/4-inch thick slices. Then I roasted the slices, drizzled with olive oil, for about 20 minutes or until soft. This appetizer can also easily be made “gluten-full”, by using toasted bread slices from a baguette, or homemade pita chips.

Pomegranate Olive Salsa

Pomegranate olive salsa is a delicious concoction using seasonal Mediterranean ingredients. A Persian dish in origin, it uses pomegranate molasses, which is made by boiling down pomegranate juice into a thick sticky syrup. But good news, you don’t have to make your own, it can be easily purchased at your local middle eastern grocery store or online. When looking for a pomegranate molasses, try to find one that does not have added sugar, like the one linked above. Pomegranate molasses has many uses, including in this Roasted Red Pepper and Walnut Dip–Muhammara.

sweet potato appetizer

Feta Cheese and Honey

You’ll notice that the recipe includes a drizzle of honey at the end. That is because I think the combination of feta cheese and honey is one of the BEST flavors out there. The intense saltiness of the feta combined with the intense sweetness of the honey–it’s just…to die for. So don’t skip that drizzle!

sweet potato appetizer, thanksgiving appetizer, pomegranate recipe

Sweet Potato Appetizer with Feta and Pomegranate Olive Salsa

This out-of-the-box sweet potato appetizer showcases seasonal fall and winter ingredients
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Course: Appetizer
Cuisine: Mediterranean
Keyword: sweet potato appetizer
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 people, 2 appetizers each

Ingredients

Sweet Potato Slices

  • 1 medium sweet potato
  • extra virgin olive oil
  • kosher salt

Feta Dip

  • 2 1/2 oz. feta cheese
  • 1 Tablespoon milk, milk alternative, or runny yogurt
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon grated garlic
  • 1 Tablespoon extra virgin olive oil
  • pinch kosher salt
  • 1/8 teaspoon freshly ground black pepper

Pomegranate Olive Salsa

  • 10-12 pitted green olives
  • 1/2 small clove garlic
  • 1/4 cup fresh mint leaves
  • 1/4 cup walnut halves, lightly toasted
  • 1/3 cup pomegranate seeds (from about 1/2 small pomegranate)
  • 1 1/2 Tablespoons extra virgin olive oil
  • 1 1/2 teaspoons pomegranate molasses
  • 1/8 teaspoon kosher salt
  • honey for drizzling

Instructions

Sweet Potato Slices

  • Preheat oven to 425 degrees F.
  • Scrub sweet potato and slice on the diagonal into 1/4" thick slices. Place on a baking sheet and drizzle with olive oil and sprinkle with salt. Bake for 18-20 minutes, or until tender.

Feta Dip

  • Crumble feta cheese into a medium-sized bowl and add remaining ingredients. Set aside.

Pomegranate Olive Salsa

  • Thinly slice green olives. Grate 1/2 clove garlic on a microplane. Roughly chop mint leaves and walnut halves. Combine in a bowl with the rest of the ingredients.

To Assemble

  • Spread feta dip on each of the cooked sweet potato slices. Arrange on a platter. Spoon pomegranate olive salsa on the top of each slice. Drizzle entire platter with honey.

Notes

+ Everything may be made in advance and assembled just before serving. 
+ Pita chips or sliced baguette may be used in place of sweet potato slices.
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