Description
This Honey Feta Sweet Potato Flatbread features roasted sweet potatoes and creamy feta, all wrapped in a crispy crust. It’s a delightful blend of flavors that will impress your guests and satisfy your cravings.
Ingredients
Scale
- 1 cup all-purpose flour (plus extra for dusting)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup warm water (more if needed)
- 1 tablespoon olive oil
- 1 medium sweet potato (about 8 oz), peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup crumbled feta cheese
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon lemon juice
- Freshly cracked black pepper, to taste
- Extra honey for drizzling
- Fresh thyme sprigs (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a bowl, toss the cubed sweet potato with 2 tablespoons of olive oil, salt, pepper, and smoked paprika if desired. Spread evenly on a baking sheet. Roast for 20-25 minutes, or until fork-tender and slightly caramelized. Keep an eye on them to avoid burning!
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add 1/4 cup warm water and 1 tablespoon olive oil. Stir until a shaggy dough forms. If too dry, add more water by the teaspoon. Knead gently on a floured surface for about 2 minutes until smooth and elastic.
- Divide the dough into two equal pieces. Roll out each piece on a lightly floured surface into a circle about 1/4-inch thick. Aim for a rustic look; it doesn't have to be perfect! Avoid adding too much flour, as this can make the dough tough.
- Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil. Once hot, place one flatbread in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy. Watch closely to prevent burning. Repeat with the second flatbread.
- In a small bowl, combine 1/2 cup crumbled feta cheese, 2 tablespoons honey, 1 tablespoon fresh thyme, 1 tablespoon lemon juice, and freshly cracked black pepper. Mix until well combined, then spread evenly over the cooked flatbreads.
- Remove the roasted sweet potatoes from the oven and scatter them over the feta-covered flatbreads. Return to the skillet and cover with a lid for 1-2 minutes to warm through.
- Transfer the flatbreads to a serving platter. Drizzle with extra honey and garnish with fresh thyme sprigs if using. Serve immediately while hot and crispy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 250
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: For a dairy-free option, try using almond-based feta or a vegan cream cheese. You can replace honey with maple syrup for a different flavor profile.