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A close up of slices of sweet potato and caramelized onion flatbread.
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5 from 4 votes

Roasted Sweet Potato and Caramelized Onion Flatbread

Course: dinner, lunch
Cuisine: American
Diet: Vegetarian
Servings: 4
Calories: 353kcal
Author: Teri & Jenny

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup peeled and diced sweet potatoes
  • 2 tablespoons unsalted butter
  • ½ yellow onion, thinly sliced
  • pinch sugar
  • 4 ounces shredded mozzarella cheese
  • 1 tablespoon minced thyme
  • ½ teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1 Stonefire Flatbread
US Customary - Metric

Instructions

  • Preheat oven to 375˚F.
  • In a mixing bowl toss oil and sweet potatoes together. Season with salt and pepper and spread onto a baking sheet.
  • Roast sweet potatoes for about 25 minutes or until golden brown and fork tender, stirring occasionally.
  • While the sweet potatoes roast, melt butter in a skillet over medium-low heat. Add onions and sugar and stir together. Caramelize onions for about 30 to 40 minutes. Remove from heat and set aside.
  • To assemble: Preheat oven to 400˚F. Place flatbread onto a baking sheet and top with 1/3 of the cheese. Sprinkle half the sweet potatoes and onions over the cheese and top with 1/3 of the cheese. Sprinkle remaining sweet potatoes and onions over the surface and top with remaining cheese. Sprinkle with minced thyme and crushed pepper flakes. Bake for about 20-25 minutes or until the cheese has melted and the flatbread has toasted. Finished with fresh cracked black pepper, slice and serve.

Notes

  • *Makes 1 Flatbread

Nutrition

Serving: 1serving | Calories: 353kcal | Carbohydrates: 33g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 482mg | Potassium: 164mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5241IU | Vitamin C: 5mg | Calcium: 163mg | Iron: 1mg