We live in the south. We grew up on classic flavor combinations. Meat and potato type dinners. The spice cabinet was not well stocked. The fanciest green herb we had was dried parsley. And that bottle was at least a year old. (In keeping with that tradition, so was our thyme. Two years old to be exact. Don’t judge us.) And we didn’t even know how to use fresh herbs until a few years ago when we decided to change how we ate and focus on real, natural foods.
So for a long time, the “fancy” things they cooked on Food Network sounded, well, kind of gross. Lamb and mint? Eww! Who wants mint with meat!? Our encounters with mint were in the candy form so to think of a sweet peppermint with a slab of meat was not very appetizing. As we’ve gotten older, we have broadened our horizons and broken out of the food isolation we were forced to live in for so long.
Enter Sweet Potato Flatbread. Sweet potato on crunchy flatbread with thyme and cheddar cheese. Drizzle a little Maple-Cider Vinaigrette on top and pair with an apple spinach salad and this dinner is money. You get such a combination of flavors in this dish. There is the sweetness of the maple syrup and sweet potato, the tartness of the vinegar, and the saltiness of the cheese. Together, these flavors all marry exceptionally well. We felt sophisticated eating such a fancy pants meal. And every once in a while, you need to put on your fancy pants. So go make this meal and get fancy!
-Heather and Melissa
Sweet Potato Flatbread
makes 6-8 servings
*Note: The recipe called for shallots. We left them off, but we are including them in the amount called for in the original recipe.
Cornmeal, for the baking sheet
1 lb pizza dough (we used homemade with half whole wheat flour)
1 medium sweet potato, peeled, halved, and thinly sliced
2 shallots, thinly sliced
6 oz extra-sharp Cheddar, shredded
1 tbsp fresh thyme
¼ cup slivered almonds (we just used whole raw almonds in the food processor)
2 tbsp olive oil plus some to drizzle on top of the finished product
½ tsp salt
¼ tsp pepper
Green salad, for serving
- Preheat oven to 425°.
- Sprinkle a baking sheet with cornmeal. Roll the dough out into a large rectangle or oval and place on the prepared baking sheet.
- In a large bowl, toss the sweet potato, shallots, cheddar, thyme, almonds, olive oil, salt, and pepper.
- Scatter the potato mixture over the dough and bake until golden brown and crisp, about 22-25 minutes. We served it with a simple spinach-apple salad and the following Maple-Cider Vinaigrette, which we strongly recommend because the sweet from the potatoes and tangy from the salad dressing really complement each other.
Source: adapted from Woman’s Day magazine, October 2011
*Note: We prefer the dressing tangier so we only used about half the amount of olive oil called for in the recipe.
⅓ cup cider vinegar
2 tbsp pure maple syrup
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp pepper
⅔ olive oil
- Whisk together all ingredients except olive oil until mixed.
- Gradually whisk in desired amount of oil until well blended.
Source: slightly adapted from My Recipes