Sweet Potato and Rosemary Flatbread

I know it’s not really the height of sweet potato season. That being said, it’s sweet potato season around our house for much of the cooler months. Plain and simple – they’re healthy, easy, and we love them. Most often, we enjoy them in the form of a sweet potato puree. Of course, as evidenced by this recipe, we often end up with leftovers. That’s when I get creative.

In fact, I was so excited by the crust from that quiche that I’ve since been playing with the recipe, coming up with various ideas based on the same theme. In fact, I made sweet potato puree just so I could have “leftovers” for this flatbread. I highly suggest you do the same. This flatbread is that good. It’s perfect with a salad, but really shines alongside a soup, or even roast chicken with some gravy or au jus, so you can use it to mop up the soup or some sauce. You could definitely use it as a pizza crust. Whatever you do, you’ve gotta try it out.

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Sweet Potato and Rosemary Flatbread (gluten-free, dairy-free, soy-free)

2 egg whites

1 egg

1 T psyllium husk powder

1 T ground flaxseed

1 c sweet potato puree (follow instructions on how to make sweet potato puree here, omitting maple syrup)

2 T coconut butter* (also called creamed coconut or coconut cream concentrate)

1/2 c white rice flour

1/2 c blanched almond flour (I used Honeyville)

1 t kosher salt

1/2 t baking powder

1 T chopped fresh rosemary needles

Additional coarse salt for sprinkling

Preheat oven to 375 degrees. Place a piece of parchment paper on a baking sheet. Set aside.

In a large bowl, whisk together the eggs. Add the psyllium husk powder, flaxseed, sweet potato puree and coconut butter (warm this a bit if it is too hard) and stir until well-blended. In a separate bowl, whisk together the rice flour, almond flour, salt, and baking powder. Stir the dry ingredients into the wet until well-blended. Transfer the dough to the prepared baking sheet and press out evenly into a rectangle about 12 inches long and 8 inches wide. If the dough sticks to your fingers, oil them with a little olive oil before pressing. Sprinkle a bit of salt over the top.

Bake in preheated oven for 20 minutes, or until the bottom is browned and the middle springs back when pressed lightly. Allow to cool for a few minutes, and cut into 8 pieces. (I found using a pizza cutter to be the easiest way to do this.)

Enjoy!

*NOTE about creamed coconut/coconut butter/coconut cream concentrate: It’s all the same thing; it just depends who makes it. Let’s Do Organic calls it creamed coconut , Artisana calls it coconut butter, Nutiva calls it coconut manna , and Tropical Traditions calls it coconut cream concentrate. Lexie of Lexie’s Kitchen made some from scratch. I have used several of these brands with success, and have even made my own. Any of those will work just fine in this recipe.

 

Comments

  1. says

    This sounds (and looks) amazing! Being a low-carber, I’ll have to sub in for the rice flour, but whey protein or a mixture of it with a tiny bit of coconut flour should work. I can’t wait to try this!

    • altawrites says

      Buttoni – Let me know how your substitution works out! I’d be interested in trying it with coconut flour too. :)

  2. says

    I finally used my coconut cream concentrate in a treat recipe thanks to your Maple Freezer Fudge inspiration, Alta! But I love its use with sweet potato puree and more to create flatbread. Brilliant! I might have to make a variation of this for our support group meeting tomorrow night … if I have time. Do you think that whole eggs would make it too heavy?

    Thanks,
    Shirley

    • altawrites says

      Shirley – I honestly am not sure. If you do use whole eggs, you might try to use a touch more baking powder? Just my guess. I honestly tried it (well, the crust recipe, anyway) with extra egg whites just because I needed to use them. LOL. And it worked, so I haven’t strayed from that yet! Let me know if you do try it and if it works out. Also, as for coconut cream concentrate, I haven’t found anything it’s NOT tasty with. ;-) That stuff is the greatest.

    • altawrites says

      France – Honestly, I haven’t tried. Perhaps you could, and boost the baking powder a bit for extra lift, and use an egg replacer or additional flaxseed+water to make a flax egg? I’m just speculating on that one. If you happen to try it out, let me know! If I make again, I might try to make it vegan next time around just to see! ;-)

  3. says

    Alta,

    I absolutely love the idea of this as pizza crust. I’ve made your quinoa crust with success, so I’ll definitely be trying this sweet potato flatbread as a GF crust. I’m like you — I make some recipes with the sole purpose of having leftovers!

    Thanks! This looks awesome. =)
    Melissa

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