5 Amazing Ways to make Sweet Potato Flatbreads

sweet potato flatbreads

Have you ever tried making sweet potato toast? Well…these are pretty similar – but with the temperature (figuratively) turned WAYY up ;p Let me introduce its more fabulous cousin: sweet potato flatbreads! An amazing healthy and gluten free lunch/appetiser idea!

To be honest, I have no idea if sweet potato flatbreads are a thing. I was experimenting with the idea of sweet potato toast, but the result was somewhat different. First of all, I roasted the sliced sweet potato on the usual 180 degrees Celsius – so the result wasn’t crispy like toast – but more caramelized and creamy. Mmm. It makes my mouth water just thinking about it!

In truth, I expect you are thinking they look darn fancy-shmancy… NOT AT ALL!!! Okay, I was pretty pleased with how they turned out visually. But that wasn’t the intention at all. I had around two sweet potatoes…and just topped them with whatever I thought would be yummy (things I already had in the fridge).

Please try these!!!! They are so delicious! I had them for lunch and they were literally the highlight of my week! Something different, healthy and satisfying 🙂 I got creative, and invented 5 different toppings for your sweet potato flatbreads to get you started! Go ahead and let your creativity FLOW — use anything you have in the fridge to create some tasty new combinations 🙂

 

sweet potato flatbreads

 


THE BASICS


  1. Preheat the oven to 180 degrees Celsius.
  2. Slice a few sweet potatoes LENGTHWISE to make nice long ‘flatbreads’. Make as many as you wish!
  3. Line a baking tray with baking paper, and place the slices on the tray a good distance apart.
  4. Brush each flatbread with coconut oil (melted) on both sides.
  5. Season both sides (I use Robertson’s rustic garlic and herb).
  6. Place in the oven for around 20 minutes. Keep an eye on them, and try and roast the sweet potato flatbreads for as long as possible before they start caramelizing too much.
  7. Remove from the oven and add the toppings!!

 


SWEET POTATO FLATBREAD TOPPINGS


sweet potato flatbreads

Mozzarella, Broccoli and Roasted Cherry Tomatoes


sweet potato flatbreads

Creamy Scrambled Egg and Chives


sweet potato flatbreads

Rocket, Crispy Bacon, Feta and Peppadews


sweet potato flatbreads

Avocado, Feta and Roasted Cherry Tomatoes


sweet potato flatbreads

Creamy Goats Cheese, Sliced Radish, Onion, and Roasted Pumpkin Seeds


sweet potato flatbreads

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9 Comments

    1. Thank you Rayne 🙂 I’m so happy you like the blog! Give it a try…and let me know how it goes 😉 xxx regards, Loraine

  1. Hi Loraine, what an exciting way to use sweet potatoes!! It looks delicious! Will definately try it. Also just to comment on last week’s roast chicken….. it was absolutely super. As you said an easy meal to make & really good to eat! Moist & lovely & crisp with a delicate sweetness from the honey glaze. Thanks & looking forward to your next post.

  2. This looks SO yummy!! I’ve always just stuffed sweet potato with whatever veggies we have around at home… but after reading your blog, and looking at your pics – I’m really tempted to give this a try. I think the hubs will def enjoy them too… they look filling and like something you’d go out to eat. Why don’t they have more of this food in restaurants?! Guess that’s what gives an excuse to get creative and have some fun in the kitchen 😉

    1. Thank you Melanie! Being creative in the kitchen is so much fun! AND a welcome distraction from a stressful day at times 😉 Hope you enjoy the sweet potatoes dear!! xxxxx

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