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Roasted Sweet Potato and Ricotta Flatbread with Arugula + Pomegranate
Roasted Sweet Potato Ricotta Flatbread with arugula and pomegranate is an easy, elegant appetizer to serve at parties.
- 1 pack active yeast
- 1/2 tsp. sugar
- 1 3/4 cup flour
- 1 tsp. salt
- 1 tbsp. fresh thyme
- 3/4 cup water
- 1 tsp. olive oil
- 1 tbsp. olive oil divided
- 2 sweet potatoes peeled and cut into 1 inch dice
- 1/2 cup ricotta
- 1 cup arugula
- 1/2 cup pomegranate seeds
- salt and pepper
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough forms into a ball. Knead dough on a floured surface until smooth and elastic.
Coat a bowl with 1 tsp. olive oil, place dough in bowl and cover with a dishtowel. Leave to rise until doubled in size, about 1 hour.
Meanwhile, toss sweet potato with 1/2 tablespoon of olive oil, season with salt and pepper, spread in a single layer on a foil lined baking sheet and roast in a 400 degree oven for 20-25 minutes, turning once with a spatula. Set aside.
When the dough has doubled in size, punch down and knead lightly into a smooth ball. Cut dough into 3-4 pieces and with a rolling pin roll into 6 inch long roughly shaped rectangles.
- Preheat a grill pan over medium heat. When grill is hot add flatbreads and cook about 1-2 minutes each side (do not flip until bubbles begin to form on surface). Remove from heat when bread begins to puff.
Brush flatbreads with remaining 1/2 tablespoon of olive oil. Evenly divide ricotta and sweet potato amongst each flatbread, season with salt and pepper and place on a baking sheet. Heat in a 400 degree oven for a few minutes until ricotta is warm. Remove from oven and scatter flatbreads with arugula and pomegranate seeds. Cut into squares or slices and serve immediately.
You could use kabocha squash, acorn or butternut instead of sweet potatoes.