1cupAP flouryou 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.