2 Ingredient Sweetpotato Flatbreads: Easy Flatbread Recipe!

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2 Ingredient Sweetpotato Flatbreads: Easy Flatbread Recipe!

January 29, 2020
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2 Ingredient Sweetpotato Flatbreads: Easy Flatbread Recipe!

This easy flatbread recipe uses only two ingredients: a California sweet potato and AP flour. The flatbreads are ready in just minutes, and you can top them any way you choose.

This tasty flatbread is constructed of only 2 ingredients!  

It doesn’t get much easier than that, right?

Using sweetpotato and flour, you can have this incredible meal on the table in less than an hour.  You can also make the flatbreads ahead of time and have them ready for an even quicker meal or snack.

PS: did you know sweetpotato is actually one word? It’s true! However, we use sweetpotato and sweet potato interchangeably since most people spell in in two words. Also, we don’t have yams in the U.S., all of them are sweetpotatoes! Don’t believe it? Our friend Jerry James Stone explains that here.

You can top this flatbread with your favorite toppings! It’s really simple and incredibly delicious.

How to make this Easy Flatbread Recipe, step by step:

Boil the whole sweetpotato for about 30 minutes or until fork tender.

Remove the sweetpotato from the water and take the outer skin off.

Add the sweetpotato and flour (I used 3/4 cup white flour and 1/4 cup almond flour) to a bowl and mix with a fork until combined. It should resemble a stiff pizza dough consistency.

Add more flour to the bowl so that it does not stick, if needed.

Pinch off a quarter of the dough and pat into a round on a well-floured surface, turning a few times.  No need to use a rolling pin….we are going for the rustic look!

Heat a skillet on medium-high and add a few drops of olive oil.  Place the flatbread on the hot skillet and cook for a few minutes per side.  Remove and continue to cook the remaining three flatbreads.

Transfer them to a baking sheet and get ready for assembly!

Here’s how we topped the sweetpotato flatbreads:

I used aromatic garlic, leafy spinach, salty mozzarella cheese and turkey sausage as toppings. First, place the cooked flatbreads on a lined baking sheet or pizza stone. Preheat the oven to 375 F.

Brush one side with olive oil.

Top the EVOO with thinly sliced garlic, or minced garlic if you’d prefer. You could sauté it a bit too.

Layer on Mozzarella cheese – look for the Real CA Milk seal!

Then I added a layer of baby spinach. Chopped kale leaves would be fabulous too.

I topped the spinach with fully cooked turkey sausage and baked for about 5-8 minutes (until the cheese is melts.)

Get ready for an incredible treat for you and the family!

Here’s the easy flatbread recipe for ya:

Get a bunch of our favorite sweet potato recipes here

Easy Flatbread Recipe
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2 Ingredient Sweetpotato Flatbread

This easy flatbread recipe uses only two ingredients: sweet potato and AP flour. Flatbreads are ready in just minutes, ready for toppings!
Course Lunch, Main Course, Side Dish
Cuisine American
Keyword flatbread, sweet potatoes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 flatbreads
Calories 162kcal
Author Susan the CA Grown Mom

Ingredients

  • 1 sweetpotato
  • 1 cup AP flour you can also use 3/4 c AP flour and 1/4 c almond flour
  • pinch of salt, optional

Instructions

  • Boil the sweetpotato whole for about 30 minutes, or until fork tender.
  • Remove the sweetpotato from the water and carefully remove the skin. Measure out a cup of the sweetpotato and put into a bowl along with the flour, and the salt, if you're using it. Mix well until a dough has formed.
  • On a well-floured surface, separate the dough into four equal sections. Pat each piece into a flatbread shape.
  • Heat a skillet on medium to medium-high heat and brush a few drops of olive oil on the bottom of the pan.
  • Transfer the flatbreads to the heated skillet one at a time, cooking for 3-5 minutes per side. The flatbread should appear to be cooked through and have browned edges and bubbles.
  • Serve as a side dish, top with you favorite sandwich fillings, or bake for a few minutes with your favorite toppings.

Notes

Flatbreads may be made in advance and stored in a sealed container at room temperature for 2-3 days.

Nutrition

Calories: 162kcal | Carbohydrates: 35g | Protein: 4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 32mg | Potassium: 224mg | Fiber: 3g | Sugar: 2g | Vitamin A: 8016IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

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