Get the Recipe: Chef Angela's Sweet Potato Flatbread
Bronx native, Los Angeles based, Chef Angela Bryant-Tyler, preparing her sweet potato flatbread.
This sweet potato flatbread recipe is one of those recipes that quietly works its way into regular rotation. Soft, tender, and naturally sweet, these little breads are just as at home alongside a bowl of soup as they are on an aperitivo board with a few good jars and bottles from the pantry. Chef Angela’s, of Deliciousness in Your Mouth, vegan version keeps the ingredient list short, but leaves plenty of room for versatility and layering flavor on top.
We like these warm from the pan, dipped in Quercia Scarlatta’s Il Nostro Oro extra organic olive oil, whose buttery texture and peppery finish feel like an instant upgrade on this simple flatbread. We also love to spread a litle nutty flavor on these flatbreads, especially like Silvia Martini’s Hazelnut Pesto. Just a spoonful of hazelnut pesto spread over the surface, and a drizzle of extra virgin olive oil, brings in roasted, nutty characters of our hazelnut line, and a buttery finish of the evoo, turns the flatbread into an easy vehicle for real, farm-crafted flavor. Tear, dip, or fold it around whatever vegetables or spreads you love, it’s exactly the kind of everyday ritual that makes the most of what small producers do best.
Set a stack of these on the table with a bowl of good olive oil for dipping, a jar of hazelnut spread or pesto, and a bottle from one of our artisan wineries, and you’ve built a simple, vegan-friendly spread that still feels generous. It’s proof that when you start with honest ingredients and producers you trust, even flatbread can tell a bigger story about how and what we choose to eat.
Serve this sweet potato flatbread with a portion of vegan Roasted Spaghetti Squash with a Mixed Vegetable Marinara, also a recipe from Chef Angela!
And for the wine? A Champagne method or classic method sparkling wine would pair nicely with an interesting bread like this for an easy happy hour snack with friends. For this, we love Ivaldi’s Andrea Alta Langa, a blanc de blanc made from Chardonnay, that is well balanced with acidity and a hint of yeasty notes.
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Sweet Potato Flatbread
Cooking Time: 1 hr
Portions: Makes 6-8 6 inch flatbreads
Ingredients:
1 medium sweet potato
⅔ cups gluten free flour
⅓ cups coconut flour
¼ teaspoon of each:
sea salt
garlic powder
onion powder
cumin
black pepper
½ teaspoon chopped fresh rosemary
To Dip and Garnish:
Black cracked pepper and salt, to taste
Hazelnut Pesto
Il Nostro Oro Extra Virgin Olive Oil
Suggested Wine Pairing:
Ivaldi’s Andrea Alta Langa
Procedure:
Boil or steam a medium sized sweet potato with skin on. When it is fork tender remove from heat and let cool until you can touch it and then peel it. Once it is peeled, mash it up in a bowl. If it has lost most of its heat then heat it up again in the microwave or in a pot on the stove. For the best results you need the sweet potato to be hot.
In a bowl add hot mashed sweet potato and a ¼ teaspoon of each of the following: sea salt, garlic power, onion powder, cumin and a pinch of black cracked pepper. Option: Add freshly chopped rosemary (Please note that all seasonings can be adjusted to your taste and liking). In another bowl mix the ⅔ cups of gluten free flour and ⅓ cup of coconut flour. You will have 1 cup of flour total. Add ⅔ of a cup of the flour mixture to the seasoned mashed sweet potato.
Begin to mix together with your hands until a dough starts to form. If the dough is still too wet continue to add the other ⅓ cup of the flour mixture to it. Try not to over work the dough or add too much flour. Doing either one of these will cause the flat bread to be stiff. Once the dough is formed dust your work surface with flour. Also keep a little in a bowl next to you to put some on your hands and to add a little as you need more.
Roll the dough into a log shape. Then cut in half and cut each half in half. This should give you about 6 pieces. If you want them bigger, then cut the pieces larger. Roll each piece into a ball and flatten it a bit. Then dust it with a bit a flour and place it under a damp tea towel to prevent it from drying out. Take one flattened ball and roll it out with a rolling pin into a thin flat circle. If it starts to stick, dust it with a bit of flour. You can also roll it between 2 pieces of slightly oiled parchment paper or plastic wrap.
Place a nonstick frying pan over medium to low heat with about a tablespoon of olive oil or any oil you prefer. Then remove flatbread from parchment paper and place in the pan.
Heat each side for about 2 to 3 minutes. It may puff up-indicating that the insides are cooking and it may get a bit brown as the natural sugars from the sweet potato caramelizes. When done place under a tea towel to keep moist.
Mix cracked fresh pepper and salt with some extra virgin olive oil. Drizzle on top of flatbread to serve. Alternatively, use dips, like a hazelnut pesto, to spread on the flatbread for extra flavor. Serve and enjoy with a glass of sparkling Alta Langa!
Recipe courtesy of Chef Angela of Deliciousness In Your Mouth Catering Co. Follow Chef Angela on Instagram @deliciousnessinyourmouth.
Wines, Hazelnuts, and Extra Virgin Olive Oil to Enjoy with Sweet Potato Flatbreads
This Alta Langa Spumante, or an Italian sparkling wine, is an Extra Brut, with flavors of bread crust, caramel and candied fruit, with great acidity and salinity, a hint of sage and a long mineral finish.
Made following the traditional Champagne method, it ages on the lees for 30 months in the bottle. Alta Langa is a newer DOCG that is steeped in history and is an up-an-comer amongst Italian traditional method sparkling wines.
This vintage wine is from vineyards at 200 meters that are harvested slightly late to give the wine more structure. A Blanc de Blancs made from 100% chardonnay grapes, fine and persistent bubbles are present with an inviting straw yellow perlage.
Tastes Like: Bread crust, caramel, and candied fruit.
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Bottle fermented | Champagne Style
Fun Facts: - This wine is named for the current winemaker, Andrea Ivaldi, the 4th generation of his family to make wine, and the first to make a sparkling wine.
- A certified sustainable winery, Ivaldi practices regenerative farming.
This is an olive oil, super food for super foodies. This is small production organic & vegan extra virgin olive oil made primarily from a rare local cultivar from the area of Macerata Italy called Piantone de Mogliano. The buttery flavors and taste of this organic EVOO so inspired the family behind Quercia Scarlatta farm and winery in Le Marche Italy to name it ‘our gold’, or Il Nostro Oro.
Hand harvested and milled at the family’s farm, a first run, cold press evoo, this olive oil’s aromas remind you of stepping into a garden full of fresh green beans with a whiff of black pepper. Likewise, tasting it is like having fresh green beans with black pepper and butter, thanks to its buttery texture. Black pepper continues on the finish.
This organic extra virgin olive oil comes in a 3 liter container, made for following the Mediterranean diet to a tee!
Simple three ingredients: hazelnuts, salt, and pepper, yet packed so full of flavor! This is a great all-purpose sauce to keep in your kitchen, as an alternative to your usual pesto as a pasta sauce, but more, like add it to your favorite salad. This truly tastes like you are eating salted hazelnuts, just in a creamy, pesto form. Made in the shop of woman artisan farmer Silvia Martini.
How We Enjoy This Food: As a pasta sauce, especially with Hazelnut Flour Pasta
Farming Highlights: Regenerative Agriculture | Sustainable Farming | Biodynamic | Vegan | No Additives | Organic | Gluten Free
Fun Facts: Try this as your next sandwich spread instead of mayonnaise.