Sweet Potato Flatbread
1. Sweet Potato Flatbread with Brie, Rosemary & Pomegranate Glaze
Ingredients:
For the Flatbread Dough:
1 cup mashed sweet potato (about 1 medium)
1 ½ cups all-purpose flour (plus more for dusting)
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon olive oil
For the Toppings:
6 oz Brie cheese, sliced
1 tablespoon fresh rosemary leaves
2 tablespoons pomegranate seeds
1 tablespoon honey or pomegranate molasses
1 tablespoon olive oil
Salt and pepper, to taste
For the Pomegranate Glaze:
½ cup pomegranate juice
1 tablespoon balsamic vinegar
1 tablespoon honey
Directions:
Make the glaze: In a small saucepan, simmer pomegranate juice, balsamic vinegar, and honey over medium heat for 8–10 minutes, or until thickened. Set aside to cool.
Prepare the dough: In a bowl, combine mashed sweet potato, flour, baking powder, salt, and olive oil. Mix and knead gently until a soft dough forms.
Divide dough into 2–3 portions. Roll out each portion into a rustic oval or circle about ¼ inch thick.
Heat a skillet or grill pan over medium heat. Cook each flatbread for 2–3 minutes per side until golden brown and slightly puffed.
Preheat the oven to 400°F (200°C). Place cooked flatbreads on a baking sheet. Top with Brie slices, rosemary, and a drizzle of olive oil.
Bake for 6–8 minutes until the Brie melts and edges turn crispy.
Remove from oven, drizzle with pomegranate glaze, sprinkle pomegranate seeds on top, and finish with salt and pepper. Serve warm.
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