Tangy Sweet Potato Flatbread

IMG_0856.jpgSometimes good ideas come unplanned. I had a sweet potato I decided not to use to make gnocchi because I’d never cooked with sweet potatoes before and the entire concept of sweet potato gnocchi intimated me (regular gnocchi is difficult enough), so I thought, why not a flatbread? I didn’t have all the ingredients I wanted to use, but I worked with what I had and the result was better than I expected. I was all set to use Gorgonzola but discovered the tub I just bought was sealed improperly and thus the cheese was covered in mold, so I was forced to use canned Parmesan instead, which I was afraid wouldn’t have the right flavor. It turned out not to be a big issue.

Lessons learned: sweet potatoes cook quickly when cut into ribbons and they get a nice light crisp on the edges. It’s a great way to make them if you’re short on time and don’t want big mouthfuls of sweet potato in a dish (I actually wish I had used a little more; potatoes cook down). Also, they taste great with walnuts and don’t necessarily need cheese if you use them on a flatbread. I could barely taste the Parmesan cheese, but didn’t feel the flatbread needed any cheese flavor to be successful. The key for me was the contrast  of sweet from the potato and balsamic reduction with the nutty flavor from the walnuts.




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