Sheonte Gilbert shared Savor the Best's video to the group: What Broke Vegans Eat. 12 hrs · 🍠💛 928,320 Views Savor the Best August 19 at 1:21am · This sweet potato flatbread only takes three ingredients, has no yeast does not need to be kneaded and is fat free. It is super easy to make and it tastes incredible. It stays soft, tender and flexible making it perfect for sandwich wraps and if you roll it very thin, it can be used as a tortilla. Get the recipe here: http://savorthebest.com/sweet-potato-flatbread/

SWEET POTATO FLATBREAD August 18, 2017 by Dahn 64 Comments This Sweet Potato Flatbread gets it’s vibrant orange color from the beta- carotene in the sweet potato. Plus, there is so much nutrition and vitamins in sweet potatoes that combining it into a flatbread adds a healthy punch. This is pure genius! sweet potato flatbread Did you know that sweet potatoes can have orange, yellow or purple flesh? In America what we usually refer to as an orange yam is actually a sweet potato. A true yam grows in tropical climates, they have a rough, sometimes hairy skin that is difficult to peel and are rarely seen in America. Those tropical yams are actually poisonous if eaten raw but are safe when cooked. We have never met the purple sweet potato but love both the orange and yellow varieties. The deeper the orange color, the more beta-carotene. The flesh of the orange sweet potato has more beta-carotene than carrots. This sweet potato flatbread only takes three ingredients, it has no yeast, it is fat free, super easy to make, and it tastes incredible! It stays soft, tender and flexible which makes it perfect for sandwich wraps and if you roll it very thin, it can be used as a tortilla. The uses for this flatbread are endless but honestly it is so good you can enjoy it plain… no butter required. They are loaded with flavor! sweet potato flatbread Report this ad People have been making flatbread for eons and traditionally they are made with flour, water and salt. They are flattened or rolled into thin discs and cooked in a skillet on the stove-top. Sometimes yeast is added to the mix, pizza and pitas are types of flatbread with yeast added. The flatbreads are enjoyed the world over with spices and different ingredients added according to the particular culture. We made this flatbread by combining flour, salt and hot mashed sweet potatoes. There is enough moisture in the sweet potato that additional water is not needed. The three ingredients are stirred together and divided into a log and cut into equal sections. Each section is shaped into a small ball and rolled thinly, then cooked in a dry skillet for a minute, flipped and cooked another minute and BOOM! It is done! sweet potato flatbread Watch our video below to see just how easy it is to make this sweet potato flatbread. They are wonderful served with a curry dip, used for sandwich wraps, taco shells, breakfast burritos or just eaten plain. Try them with these Lamb Kofta Kabob Sandwiches or make a wrap using this Chipotle Pulled Pork. The sweet potato gives these flatbreads an incredible flavor and just by chance makes them healthy and high in fiber. They are fat free and if you cook them on a non-stick skillet, you can make these with virtually no added fat. We used this 16 inch nonstick electric skillet and cooked two at a time to make quick work of finishing them up. However, you don’t have to cook them all at once. The dough keeps well for 4 to 5 days in the fridge. Just seal it in a airtight bag so it doesn’t dry out and make fresh sweet potato flatbreads throughout the week. This recipe works great with whole wheat flour and most brands of gluten free flour. We have made them with great success using our Ancient Grains Gluten Free Flour Blend as well as this Cup for Cup blend and this Gluten Free Artisan Blend. Using gluten free flour will make them more delicate and difficult to work with and the dough tends to tear easily as you transfer it to the skillet. To solve that problem we slid one of these flexible cutting mats under the flatbread and transferred them directly to the skillet completely intact. VIDEO: HOW TO MAKE SWEET POTATO FLATBREAD: Play Video You might also like our Kamut Flour Tortillas our our Grilled Lamb Kofta Kabob Sandwiches or our Tex-Mex Tacos with Chipotle Slaw sweet potato flatbread 16 votes PRINT Sweet Potato Flatbread prep 10 minscook 6 minstotal 16 mins author savor the best yield 8-10 flatbreads This sweet potato flatbread only takes three ingredients, has no yeast does not need to be kneaded and is fat free. It is super easy to make and it tastes incredible. It stays soft, tender and flexible making it perfect for sandwich wraps and if you roll it very thin, it can be used as a tortilla. Ingredients If using regular all purpose flour: 2 cups regular all purpose flour (240 grams) 1 teaspoon salt 2 cups cooked and mashed sweet potato (about 1 pound or 454 grams) see notes If using einkorn or spelt flour: 2 1/3 cups einkorn flour or spelt flour (160 grams) 1 teaspoon salt 2 cups cooked and mashed sweet potato (about 1 pound or 454 grams) see notes Instructions Blend the flour and salt together in a bowl then stir in the mashed sweet potato until the flour is completely absorbed. If the mixture seems wet and sticky then add a couple tablespoons of flour (some sweet potatoes have more moisture and will require a bit more flour). Allow the dough to rest for 5 to 10 minutes. Dust the counter top with flour and shape the dough into a log then divide the dough into 8 to 10 portions and roll them into small balls. Coat the dough balls well with flour and roll them out until they are about 1/8 of an inch thick (roughly the thickness of 2 quarters stacked on each other). If you want to make tortillas then roll them out a bit thinner. Heat a non-stick pan on medium to medium low heat and cook for 1 to 2 minutes on each side. I like to flip them every 30 seconds to ensure they don't get too brown, if they are browning too fast I turn the skillet down a tad. If the dough puffs up as it cooks, just push the air bubbles out with a spatula. Once each flatbread is cooked, stack them on top of each other and keep them covered with a dish towel. This is the secret to making sure the bread stays soft. The towel will hold in the steam as they cool down, keeping them soft. Notes The moisture content in sweet potatoes varies greatly between the different varieties. You may need to add a few extra tablespoons of flour if your sweet potatoes seem very moist. You will need a little over a pound of uncooked sweet potatoes for this recipe. Once they are cooked the skin slides off quite easily. The fastest and easiest way to cook your sweet potato is to microwave them. Simply pierce the sweet potatoes 4 or 5 times with a sharp knife, place them on a microwavable plate and microwave them for 10 to 14 minutes (depending on the size of the potato) until they are soft. When they are cool enough to handle but still warm, the skin practically slips right off.... so easy! You can either mash the sweet potato with a fork or give it a quick blitz in a food processor if you want a very smooth mash. This recipe works great with whole wheat flour and most brands of gluten free flour but will be more delicate to work with. Gluten free flour is especially more difficult to work with and the dough tends to tear easily as you transfer it to the skillet. These flatbreads store well in the fridge for 4 days or in the freezer for 6 months. Smart Points = 4 points in 1 flatbread Nutrition Facts Serving Size 1 flatbread (out of 10 portions) Amount Per Serving Calories 132 % Daily Value Total Fat 0.3 g 0% Sodium 249 mg 10% Total Carbohydrates 28.5 g 10% Dietary Fiber 2.2 g 9% Sugars 3 g Protein 3.5 g 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. 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The Food Photography Book | By Nagi from RecipeTin Eats TOP POSTS Sweet Potato Flatbread Intense Chocolate Cake with Cream Cheese Frosting Cheap and Easy Marshmallow Fondant Seared Scallops with Romesco Sauce Lebanese Garlic Sauce COMMENTS Carrie says September 4, 2017 at 2:23 PM What is the curry/stew pictured at the top that the flat bread is being dipped into? It looked so yummy! REPLY Dahn says September 4, 2017 at 4:31 PM Hi Carrie, that was a super fast and easy vegetable curry that I threw together for the photo shoot. I sautéed an onion with some garlic then threw in some diced carrots (probably 3) and a diced sweet potato. Once that cooked for a couple minutes I tossed in 2 or 3 tablespoons of curry powder, a teaspoon of ginger powder, 3 tablespoons of tomato paste and a can of diced tomatoes. Then I threw in a cup or two of broth and a cup of canned coconut milk. It didn’t have all the complex flavors and veggies that a regular curry stew would have but it was actually pretty tasty and we ended up eating it all after I took the photos. REPLY Joy says September 4, 2017 at 2:13 AM Made with your ancient grains gf flour. You were right, they were delicate until I got them in the pan.Had to add extra flour and then Lots of extra when rolling. Dh and kids really like them so I’m happy. Thank you! REPLY Dahn says September 4, 2017 at 5:33 AM Joy, thank you so much for the feedback. I really appreciate you taking the time and so glad Dh and the kids liked them. REPLY Joan says September 1, 2017 at 5:11 AM Oops another question, what about whole wheat or other whole grain flour. Would it still be the 2 cups? Thank you! REPLY Dahn says September 1, 2017 at 9:36 AM Yes the measurements for whole wheat flour are the same as regular all purpose flour REPLY Joan says September 1, 2017 at 5:03 AM How would you store them? Can they be frozen for future use? Going to try these tonight!!! REPLY Dahn says September 1, 2017 at 9:36 AM Seal them in a bag and store them in the fridge or freezer.. enjoy REPLY Lorna Kroneman Gerk says August 31, 2017 at 7:48 PM Good evening, savorthebest.com! I attempted making your Sweet Potato Flatbread recipe. I am NOT able to ingest the regular wheat, all-purpose, GF or any of the other starch flours. What I did use in the recipe was equal ratio of Sweet Potato to Bob’s Red Mill Super Fine Almond Flour, then used a 1/3 Cup scoop & a Tupperware Hamburger Press to make a biscut size disk. They fried up nice. But, I would like to make them paper thin like lefse. Don’t know, what flour should be used to dust the regular rolling pin & table? I may need to use a lefse rolling pin, which I have never used or made Russet Potato Lefse. But, I have enjoyed this awesome food product as a child with melted butter & sugar. Wonder, if it would be possible to make your Sweet Potato Flatbread recipe like the old fashioned Russet Potatoe Lefse. What do you think? REPLY Dahn says August 31, 2017 at 8:54 PM Lorna, I am so happy to hear you found a gluten free flour that you can substitute with good results. If you want a very thin flatbread then I think you will want to try a blend of a few different gluten free flours. Gluten free flours are particularly fussy and they tend to behave a little better when they are combined with other gluten free flours. I have rolled out some pretty thin breads with the three different flour blends that I link to in the last paragraph of this post. If those flour blends have too much starch in them for you then I would suspect that gluten free oat flour would as well. If you can tolerate oat flour then that might work. I have seen several comments on my facebook post that people are trying coconut flour. Perhaps even a combination of coconut flour and almond flour. I am particularly impressed with millet flour. Does Millet flour have too much starch for you? REPLY Andrew Friederich says August 31, 2017 at 5:06 PM Hi Dahn, Thanks for an absolutely superb recipe! I’m currently living in Japan, where purple sweet potatoes are abundant, which led to me creating a visually gorgeous and mouth wateringly delicious variation! Keep up the great work! Andrew REPLY Dahn says August 31, 2017 at 7:22 PM Andrew thanks for the comment, it is good to know that this worked well with purple sweet potato REPLY Rick says August 29, 2017 at 11:23 AM I’m interested in making these. What would be the best way to prepare the mashed potatoes without cooking them in the microwave? REPLY Dahn says August 29, 2017 at 6:56 PM Hey Rick you can either bake them in the oven or boil them on the stove top. If you want to use the oven then preheat the oven to 400°F. Pierce the potatoes a few times with a knife and bake them for 45 minutes to an hour or until they are soft. When I cook them this way I don’t even peel them first because they are really easy to peel after they are cooked, the skin practically slides off. If you boil them then place them (whole) in a pot of water, bring the water to a boil then reduce the heat to a simmer and cook for about 30 minutes until they are tender. Then let them cool enough to slide the skin off. If you want to peel and slice them before cooking them then you could reduce the cooking time to 15 minutes… hope that helps. Let me know if I can answer anything else REPLY Yumi says August 28, 2017 at 3:51 PM Aloha, this looks fantastic! I was going to use gluten free four. What would you recommend as the measurement for the recipe? Mahalo:) REPLY Dahn says August 28, 2017 at 4:42 PM Aloha back at ya! I have used a few different gluten free flour blends and the ratio of flour was the same as for regular flour. With that said, it really will depend on the brand and type of flours that are in your flour blend. For instance, coconut flour or blends with coconut flour in it will soak up a lot more moisture. Here are some links to the flour blends that I used very successfully and used the same amount as regular flour. Cup 4 Cup Pamela’s flour blend (these are affiliate links) and our own ancient grains flour blend I couldn’t say with certainty how any other flour blend will perform aside from these since these are the only ones I have tested the recipe with. I hope this helps. I would love to hear back how it turns out for you and if you used a different flour than these. Thanks for stopping by REPLY Ana says August 31, 2017 at 7:05 AM Hello, is pure coconut flour possible for this recipe and if yes, how much would you use? Thank you!! REPLY Dahn says August 31, 2017 at 9:03 AM Hi Ana, I have not tried the recipe with coconut flour so I don’t know what the measurements would be. I would love to hear back from you if you try it REPLY Yolonda Hignight says August 30, 2017 at 8:37 PM Would almond flour work? I am grain free and this sounds really good! REPLY Dahn says August 30, 2017 at 8:51 PM Hi Yolonda, I have not tried this with almond flour but I don’t see why it wouldn’t work. The texture and flavor would be different and it would definitely be more delicate to work with. I don’t know how much almond flour you would need. If you try it I would love to hear about your results. REPLY Stephany says August 28, 2017 at 11:06 AM What is the reason for the salt? Can I play with the amount? Would canned sweet potatoes mess this up? REPLY Dahn says August 28, 2017 at 12:35 PM Hey Stephany, salt really enhances the flavors in this recipe. Just a small amount makes a big difference. If you have problems with salt then this recipe works well without any salt at all but it will be a bit on the bland side (but still quite delicious). You certainly could adjust the amount of salt in the recipe by reducing it or increasing it but I would not recommend increasing the salt by more than 1/8 or 1/4 teaspoon…. truly a little salt goes a long, long way and it is easy to ruin a recipe by adding too much. About using canned sweet potatoes…. that would work if you could find them canned only in water. Most canned sweet potatoes I see have been canned in sugar syrup. I saw some people comment on social media that they would like to try unsweetened canned pumpkin puree but I have not heard back to find out if their results were successful. In theory, it would work but may require a bit more flour. I hope this helps. Thanks for stopping by REPLY Lauren says August 27, 2017 at 4:59 PM Looks so good, and easy! Cannot wait to try! REPLY Dahn says August 27, 2017 at 6:17 PM thanks Lauren, I hope you enjoy it REPLY Catherine says August 24, 2017 at 12:04 PM I love making my own flatbreads…these look wonderful with the sweet potato! A definite must-try! 🙂 Catherine recently posted…Cranberry, Walnut and Honey SpreadMy Profile REPLY Dahn says August 24, 2017 at 8:08 PM oh if you like making flatbreads you will enjoy this one, it really is yummy Dahn recently posted…PanzanellaMy Profile REPLY Sues says August 24, 2017 at 11:57 AM Ooh I definitely want to try making this! It’s right up my alley. Pinning for sure 🙂 Sues recently posted…Pineapple Banana Ginger Smoothie BowlMy Profile REPLY Dahn says August 24, 2017 at 8:07 PM enjoy and thanks for pinning 🙂 Dahn recently posted…PanzanellaMy Profile REPLY Roxana says August 24, 2017 at 11:16 AM This is really an awesome and creative recipe. Will work great with Indian and other eastern dishes. I love the sweet taste from the potatoes. REPLY Dahn says August 24, 2017 at 8:07 PM definitely a good one with Indian dishes. I just made a cranberry turkey roll up with it for lunch and that was so good as well Dahn recently posted…PanzanellaMy Profile REPLY Joyce | Pups with Chopsticks says August 24, 2017 at 11:14 AM 3 ingredients? :O I definitely need to try this out, I love sweet potatoes. I had no idea that sweet potatoes had more beta carotene than carrots! :O learn something new everyday! I need to have this more often! Joyce | Pups with Chopsticks recently posted…Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue)My Profile REPLY Dahn says August 24, 2017 at 8:06 PM yes do try it out Joyce, it is one of my favorites Dahn recently posted…PanzanellaMy Profile REPLY John/Kitchen Riffs says August 23, 2017 at 7:30 AM What a neat dish! I’ve made tons of flatbreads, but never even thought of using sweet potato. But I will, I will! 🙂 Thanks! John/Kitchen Riffs recently posted…Salsa Verde with Roast TomatillosMy Profile REPLY Dahn says August 24, 2017 at 8:04 PM I do hope you enjoy this one John, it has a great flavor and goes with so many things Dahn recently posted…PanzanellaMy Profile REPLY Marie | Yay! For Food says August 21, 2017 at 11:09 PM Sweet potato is one of my favourite vegetables! I love that this recipe only has 3 ingredients. I need to try this one out. REPLY Dahn says August 22, 2017 at 9:28 AM I love it too Marie, and it sure makes the flatbread taste good REPLY Jillian says August 21, 2017 at 10:41 PM I love this recipe, I can’t wait to give it a try! Jillian recently posted…Buttery Smoked Corn on the CobMy Profile REPLY Dahn says August 22, 2017 at 9:28 AM hope you enjoy it Jillian REPLY Brian Jones says August 21, 2017 at 10:19 PM They sound fantastic I make flatbreads all of the time but never considered using mashed potato as a base. Brian Jones recently posted…Leek and Gruyere QuicheMy Profile REPLY Dahn says August 22, 2017 at 9:28 AM I hope you give this one a try Brian, it is super easy REPLY Trang says August 21, 2017 at 9:23 PM I love sweet potato, this is such a great recipe! I’ve never made any type of bread with sweet potato, but you’re giving me ideas now! REPLY Dahn says August 22, 2017 at 9:29 AM thanks Trang, I hope it inspired you REPLY Suchi @elegantmeraki says August 21, 2017 at 7:40 PM I make flatbreads all the time. but never tried with sweet potato, I am sure it will be tender and a great lunch item!! REPLY Dahn says August 22, 2017 at 9:29 AM definitely a great lunch item 🙂 REPLY Angie@Angie's Recipes says August 20, 2017 at 8:03 AM Can’t wait to give this a try! Love just how soft and tender they are. Angie@Angie’s Recipes recently posted…Feta Salad with Blueberry and GrapeMy Profile REPLY Dahn says August 20, 2017 at 7:11 PM thanks Angie, enjoy!! REPLY Maria says August 19, 2017 at 7:39 AM Fell in love with this recipe immediately! The video is great! Can’t wait to give it a try. Thanks for sharing 🙂 REPLY Dahn says August 19, 2017 at 4:37 PM thanks Maria, I appreciate that REPLY Ginny McMeans says August 18, 2017 at 8:36 PM I love this flatbread so much! It is going into my ‘make all the time’ recipe box. Thanks for the great recipe. REPLY Dahn says August 18, 2017 at 9:07 PM Thanks Ginny, it’s definitely in my “make all the time’ box 🙂 REPLY Lindsey says August 18, 2017 at 5:37 PM I love sweet potatoes! Since this recipe is easy AND healthy I’ll definitely be trying it. Thanks for sharing! REPLY Dahn says August 18, 2017 at 9:02 PM thanks Lindsey, I hope you enjoy it REPLY Patty @ Spoonabilities says August 18, 2017 at 3:42 PM Not only delicious, but so visually appealing and SO EASY! These are so great! REPLY rika says August 18, 2017 at 3:19 PM These flatbreads look amazing and healthy! I love sweet potato! REPLY Rae says August 18, 2017 at 11:53 AM I see these in my immediate future. I bet these will be a huge hit at the lake this weekend. Rae recently posted…Slow Cooker Chicken Tortilla SoupMy Profile REPLY Dahn says August 18, 2017 at 1:30 PM Sounds like you have a fun weekend planned 🙂 REPLY Kristina @ Love & Zest says August 18, 2017 at 10:24 AM These look and sounds so good! So many ways you could use them! Kristina @ Love & Zest recently posted…Shrimp Cauliflower Fried RiceMy Profile REPLY Dahn says August 18, 2017 at 1:30 PM Thanks Kristina, yes they are so versatile REPLY Calleigh - TheForkBite says August 18, 2017 at 10:13 AM I like this flatbread with mashed sweet potato. I bet this is so yum and tasty. Calleigh – TheForkBite recently posted…Vietnamese Cold Noodle Salad with ShrimpMy Profile REPLY Dahn says August 18, 2017 at 1:31 PM Thanks they really are REPLY Amy @ The Cook Report says August 18, 2017 at 9:58 AM These looks so lovely, I’ve never seen sweet potato used in this way Amy @ The Cook Report recently posted…Easy Vegetable Bibimbap with Mushroom & SpinachMy Profile REPLY Dahn says August 18, 2017 at 1:31 PM thanks Amy REPLY Jagruti says August 18, 2017 at 9:42 AM Love the idea of adding mashed sweet potato in flatbread dough, sounds delicious. Jagruti recently posted…Barcelona – my unforgettable 3-day vacay!My Profile REPLY Dahn says August 18, 2017 at 1:31 PM Thanks, they are REPLY LEAVE A REPLY Your email address will not be published. Required fields are marked * Comment Name * Email * Website POST COMMENT CommentLuv badge Report this ad Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. We believe nutritious, wholesome food doesn't have to sacrifice flavor. Celebrate our passion for real food with real flavor. Read More… email: SAVORTHEBESTCOOKS@GMAIL.COM Search this website … SEARCH FOLLOW US Facebooktwittergoogle_pluspinterestinstagram SAVOR THE BEST NEWSLETTER E-Mail Address E-Mail Address GO Welcome to Savor the Best, a from-scratch food blog with a focus on ancient grains, bold flavors and innovative recipes. We believe nutritious, wholesome food doesn't have to sacrifice flavor. Celebrate our passion for real food with real flavor. Read More… Seared Scallops with Romesco SaucepanEasy Barbecue Pork RibsBaked BeansSpanish Romesco SaucePanzanellasweet potato flatbread On occasion, Savor the Best is compensated through the use of affiliate links, product reviews and featured posts. Even if we receive compensation for our posts or reviews, we are committed to always give our honest opinions and experiences on those topics or products. Thank you for your support. 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