Appetizer · Vegetarian

Roasted Sweet Potato Flatbread with Ricotta

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Roasted Sweet Potato Flatbread with ricotta, arugula and pomegranate is an easy, elegant appetizer to serve at parties. The flatbread is made from srcatch and prepared in a grilling pan. 
Individual Roasted Sweet Potato Flatbreads with ricotta and pomegranate served on a wooden board
Looking for an easy, elegant appetizer to serve at parties? This Roasted Sweet Potato Flatbread with ricotta, arugula and pomegranate is it!
It’s perfect for any occasion but with the sweet potatoes and pomegranate, I find it especially well suited around the fall and winter holidays! Think Christmas Brunch or Thanksgiving.
Adorned with all those bright, seasonal colors and flavors these will be gobbled up at analarmingly faster rate than anything else on the buffet. Just wait and see!
Roasted Sweet Potato Ricotta Flatbread with pomegranate seeds and arugula served on a wooden board
The Roasted Sweet Potato Flatbread is made complately from scratch. The flatbread dough comes together super quickly and while it is rising, we prepare our toppings: oven roasted sweet potatoes!
Once the dough has risen, we punch it down and shape it into rectagulars. The shaped flatbread is grilled in a grilling pan and only takes 2 minutes per side.

Why you will love this recipe:

This is an appetizer in which all flavors and textures are perfectly aligned in one bite: the warm, chewy flatbread accented with char and flecks of fresh thyme. The rich, creamy ricotta balanced by a juicy burst of pomegranate juice.
The softness and caramelization of roasted sweet potato challenged by a crisp, peppery note from the arugula.
Not to mention those perfect jewel-toned fall colors jumping out at you from the hours d’oeuvres tray- who could resist??
Try this sweet potato flatbread recipe for your next dinner party!

More appetizers from the blog:

Thank you to Ocean Mist Farms for sponsoring this post! As always all opinions are my own.

If you make this Sweet Potato Flatbread Recipe, leave a comment and rating below, and share it on Instagram with #LePetitEats!

5 from 1 vote
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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.

Course Appetizer, Snack
Cuisine American
Keyword flatbread recipe, flatbread with arugula, sweet potato appetizer
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 -4 flatbreads
Calories 400 kcal
Author Denisse

Ingredients

Flatbread

  • 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

Toppings

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

You could use kabocha squash, acorn or butternut instead of sweet potatoes.

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