Sweet Potato Flatbread – dip it, dunk it, spread it or you can even use it as a base for pizza. The possibilities are endless.
There are various different types of sweet potato varieties out there and I have made this recipe a few times now, it works well with regular sweet potato or the Japanese white sweet potato. If you can get hold of the Japanese variety, it is a little bit more starchy and so yields a slightly crispier flatbread which is amazing. Not always easy to find though.
To cook the sweet potato, I just pierce a large sweet potato with a knife and place in the microwave for 5-8 mins, start at 5 and check for doneness. Then once cooled, you can scoop out the flesh and mash. Easy as that!!!
As well testing this recipe with different varieties of sweet potato, I have also tried all 3 starches – arrowroot, tapioca and cornstarch and all work fine, so use which ever of those you are happy with.
The coconut flour you use is quite important, you want a fine coconut flour, as some out there can be a bit grainy and have a weird taste. My favourites to use are Bob Mills, Trader Joes or Sukrin Coconut flour. The latter which can be found on Amazon.
I love making a batch of these for when I make this Lentil Curry, it’s perfect for scooping up some of the delicious lentils and I find I don’t even need any rice.
Want to double or triple up the recipe for these Sweet Potato Flatbreads? Then you will be pleased to know these also freeze really well. I’ve made a double batch before and frozen some for another day when you rebake them too, they go super crispy, which is why they would be great for nachos for chilli if you cut into a a triangle.
You can either use Parchment paper or one of these handy Silicone Baking Mats to spread the mixture out for baking. Make sure you flatten the Sweet Potato Flatbread not too thin (they will burn) and not too thick (they won’t cook quite as well). Then once 3/4 of the way baked, carefully slide a spatula underneath and flip. If the spatula doesn’t slide under easily, leave it in the oven for a few more minutes as it mean’s it’s not quite ready.
Slimming Eats Sweet Potato Flatbread, Pizza Base, Naan or Taco - Gluten Free, Dairy Free, vegetarian, Paleo, Slimming World and Weight Watchers friendly.
- 1 cup (240ml) of plain mashed sweet potato
- 1/4 cup (60ml) of water
- 2 tablespoons of coconut flour (3 syns)
- 2 tablespoons of tapioca starch (can use arrowroot or cornstarch) (3 syns)
- pinch of garlic powder (optional)
- pinch of onion powder (optional)
- pinch of salt
- spray oil
How To Make
- Preheat oven to 190c or 375f (gas mark 5)
- Add the mashed potato to a bowl with the coconut flour, tapioca starch, salt, garlic powder, onion powder and water and mix with a wooden spoon till combined
- Divide the mixture into two equal size balls.
- Line a baking tray with parchment paper and spray over the top, this just helps it to lift off when you flip.
- Place each ball of the dough like mixture onto the tray and flatten down with your hands forming into a flatbread type shape (or round shape if you prefer). Keep doing this until it is flatbread thin and even all over about 1/3 inch in thickness
- Spray over the top with spray oil
- Place in the oven and bake for approx 30-40 mins until golden.
- After about 20 to 30 mins of the way through cooking time, you should be able to carefully slide a spatula underneath to flip them over for the remainder of the cooking time, flatbread should feel firm and lightly golden and crisp on the edges.
- To get make the mashed potato, I just pierce a large sweet potato, place in the microwave for 5-8 mins. Then once cooled, you can scoop of flesh and mash.
Recipe adapted from slimmingeats.com