2 Ingredient Sweetpotato Flatbread

2 Ingredient Sweetpotato Flatbread

Susan the CA Grown Mom

This easy flatbread recipe uses only two ingredients: sweet potato and AP flour. Flatbreads are ready in just minutes, ready for toppings!

5 from 2 votes

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Prep Time 10

Cook Time 40

Course Lunch, Main Course, Side Dish

Cuisine American

Servings flatbreads

Calories 162 kcal

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: 162kcalCarbohydrates: 35gProtein: 4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 32mgPotassium: 224mgFiber: 3gSugar: 2gVitamin A: 8016IUVitamin C: 1mgCalcium: 22mgIron: 2mg

Keyword flatbread, sweet potatoes

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