Virtual Vegan Potluck 2013- Sweet Potato Pesto Canapés Appetizer

May I present to you a simple, delicious and nutritious appetizer. But first, please visit the beginning of the potluck on Vegan Bloggers UniteTo add, I just want to mention that although I am not vegan, I enjoy a plant-based diet and enjoy creating vegan foods.  Almost 2 years later, I am loving the plant-based lifestyle. This idea can from a time when I spread sweet potato on a slice of pumpernickel bread, added some mixed salad and tomatoes for the sake of using up leftovers. I thought the colours looked so vivid and it tasted great too.

I used an old rice cooker to steam sweet potato, exactly a twin of one below except it is grey. My parents brought it with them from Taiwan 10 years ago and it still functions quite well.


There are other ways to cook sweet potato as well such as baking or using a slow cooker, any method that works for you. I used the pieces close to the end of Whole Food’s “Seeduction bread”, whole wheat with lots of different types of seeds. Since it is not a tall loaf, it has perfect small disc sized pieces at each end. I used a store bought vegan pesto brand, Sunflower Kitchen. The basil taste is so dominant, I’m so addicted.

If preferred, the bread pieces can be baked but I don’t have a strong liking for a super crispy and crunchy piece because it hurts my gums. Crackers or other small bite size pieces would be great too.

Sweet Potato Pesto Canapés
Yield: 5 pieces

1 medium sweet potato, cooked ( about 3/4 cup mashed)
dash of cinnamon
black pepper to taste
5 small pieces whole wheat or whole grain bread
about 1/3 cup vegan pesto
about 1/4 cup sliced cherry tomatoes
fresh oregano for garnishing

1. Peel and discard the skin of the cooked sweet potato and mash it with a fork just until there are no lumps.
2. Spread a layer of the mashed sweet potato onto the bread.
3. Spoon 1 to 2 teaspoon of pesto on top of the sweet potato layer.
4. Garish with sliced tomato and a sprig of fresh oregano.

The earthy olfactory aroma of the fresh oregano adds a nice depth. And the pesto adds a subtle savoury compliment to the sweet potato.

I hope you try out this easy recipe and thanks for stopping by!
Visit the preceding and following potluck posts:

34 thoughts on “Virtual Vegan Potluck 2013- Sweet Potato Pesto Canapés Appetizer

  1. What great & tasty colourful appetizers: all vegan too! I knew that sweet potato goes so well with vegan green pesto & you make this lovely combo look very appetizing too! 🙂 Well done! A must make soon! Yummmmm!

  2. Yup, I agree with everyone, the colours are fantastic. This is the kind of dish that everyone will enjoy and if you are not quick it will all be gone… Thank you.

  3. Gorgeous photos and canapes! I’ve never tried steaming vegetables in my rice cooker, but that is a great idea for a sweet potato, especially if I’m already using the oven or stovetop for lots of other things. The pesto + sweet potato combination already looks so colorful and visually appealing, and those perfect little tomato slices just put things over the top for me– these look so mouthwatering!

  4. I love pesto, but I’ve never paired it with sweet potato. From the look of your appetizers, it looks like a marriage made in heaven. Great addition to the pot luck!! Celeste:)

  5. The colours on this do look gorgeous and I love your inclusion of cherry tomatoes – because they’re so flavourful and they go incredibly well with pesto. I’ll be coming back for seconds from this plate at the potluck!

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