Sweet Potato Toasts with Mediterranean Salsa (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: makes ~16 sweet potato toasts
  • Category: appetizer


This delicious appetizer recipe uses sweet potato toasts in place of bread! They’re topped with rosemary white bean dip and Mediterranean salsa.



  • 4 small sweet potatoes

Rosemary White Bean Spread

  • 1 can white beans, drained and rinsed
  • Juice of half a lemon
  • 2 tsp fresh rosemary needles, roughly chopped
  • 1 clove garlic, chopped
  • 3 tbsp olive oil
  • 2 tbsp tahini

Mediterranean Salsa

  • 1 can Portofino Albacore Tuna
  • 1 1/2 cup cucumber, diced
  • 1/4 cup pitted Kalamata olives, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/2 cup red onion, diced
  • Juice of 1/2 lemon
  • 2 tbsp fresh parsley, chopped
  • Salt
  • Pepper


  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  2. Wash and scrub sweet potatoes. Slice them lengthwise into 1/4 inch thick slices, discarding the end pieces or save them for another recipe.
  3. Spray each side of sweet potato slices with cooking spray, salt, and pepper. 
  4. Roast for 25-30 minutes until just starting to brown. Flip once during cooking.
  5. While sweet potatoes are in the oven, prepare the rosemary white bean spread. Combine all spread ingredients in a food processor. Blend until completely smooth.
  6. Make the Mediterranean salsa. Combine all ingredients except salt and pepper in a mixing bowl. Stir to combine, and then add salt and pepper to taste.
  7. Once sweet potatoes are done roasting and cool enough to handle, spread each piece with 1-2 tbsp of rosemary white bean spread. Add a spoonful of salsa on top. You may have extra white bean spread or salsa leftover, depending on size of sweet potato toasts.
  8. Serve immediately.


  • Extra Mediterranean salsa is delicious over a salad!

Keywords: sweet potato toasts, mediterranean salsa, tuna recipe, gluten free, kalamata olives