Description
A vibrant flatbread topped with roasted sweet potato, creamy ricotta, and a drizzle of spicy-sweet chipotle honey.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 pre-made flatbread or naan
- 1 cup whole milk ricotta cheese
- 1 tbsp fresh thyme leaves
- 2 tbsp honey
- 1 tsp chipotle powder
- 1/4 cup crumbled feta cheese
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender.
- Place flatbread on a separate baking sheet and warm in the oven for 5 minutes.
- In a small bowl, mix honey and chipotle powder until smooth.
- Spread ricotta evenly over the warmed flatbread. Top with roasted sweet potatoes and sprinkle with thyme.
- Drizzle chipotle honey over the flatbread and top with crumbled feta.
- Return to oven for 5-7 minutes until edges are crisp. Garnish with cilantro before serving.
Notes
You can customize the seasonings to taste.