Description
A savory-sweet flatbread featuring a tender sweet potato crust, topped with caramelized onions, fresh sage, and a tangy cranberry sauce. Perfect as a holiday appetizer or a cozy fall meal.
Ingredients
Scale
For the Crust:
- 1 large sweet potato (about 1 cup mashed)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 1/2 cup warm water
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1/4 cup fresh sage leaves
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1/2 cup crumbled goat cheese or feta (optional)
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Pierce sweet potato with a fork and microwave or bake until tender. Let cool, then peel and mash well.
- In a large bowl, combine mashed sweet potato, flour, salt, baking powder, olive oil, and warm water. Mix until a soft dough forms. If too sticky, add a little more flour.
- Turn dough onto a floured surface and knead gently 2-3 times. Roll or press into a large oval about 1/4-inch thick. Transfer to prepared baking sheet.
- Bake flatbread for 10-12 minutes until lightly golden and firm. Remove from oven.
- While flatbread bakes, melt butter in a skillet over medium heat. Add sliced onions, brown sugar, and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until deeply caramelized.
- Spread cranberry sauce over the baked flatbread. Top with caramelized onions and scatter fresh sage leaves.
- Return to oven and bake for 5-7 more minutes until toppings are heated through. Sprinkle with optional goat cheese, slice, and serve warm.
Notes
You can customize the seasonings to taste. For a vegan version, use plant-based butter and omit cheese.