Savory Sweet Potato Flatbread

sweet potato flatbread
Sam Jones/Quinn Brein


1/4 cup panko bread crumbs
1 can (13.8 ounces) refrigerated pizza dough
1 package (8 ounces) cream cheese, softened
2 teaspoons dried dill, divided
1 teaspoon dried chives
1 teaspoon fresh lemon juice
2 cups peeled and finely sliced raw sweet potatoes
2 tablespoons olive oil
3/4 cup thinly sliced scallions
1/2 teaspoon dried thyme
1/4 cup shredded Parmesan cheese


Preheat oven to 425°F, or according to pizza dough package directions.
Spray a 15x10-inch baking sheet lightly with cooking spray.
Sprinkle evenly with bread crumbs. Press dough into pan.
Cook for 5 to 7 minutes, or until edges are slightly brown and center is dry to the touch.
In a food processor or blender, process cream cheese, 1 teaspoon of dill, chives, and lemon juice until ingredients are well incorporated.
In a bowl, toss sweet potatoes with oil, scallions, thyme, and remaining 1 teaspoon of dill.
Spread cream cheese mixture onto slightly cooled pizza dough. Evenly place sweet potato mixture over cream cheese mixture.
Bake for 15 to 20 minutes, or until sweet potatoes are slightly softened.
Sprinkle with Parmesan and allow to cool for 5 to 10 minutes. Cut into 12 squares and serve warm.


Makes 12 servings.

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