Sweet Potato Flatbread
This sweet potato flatbread is the perfect grain-free flatbread! It’s made with simple ingredients and is paleo and vegan-friendly.
It doesn’t matter how long I’ve been gluten-free, part of me will always miss regular bread! Though I’ve found some good pre-made options, I was craving a homemade flatbread option that was simple to make and felt like I was eating a piece of bread. Enter sweet potato flatbread!
It feels like bread but is totally grain-free, gluten-free, vegan, and the main ingredient is a vegetable!
What does this sweet potato flatbread taste like? What’s the texture like?
The flatbread has a light sweet potato flavor and doesn’t taste much like coconut in my opinion.
The texture is soft, chewy, flexible, and is a bit of a cross between a tortilla and roti. It doesn’t easily fall apart, and it’s easy to bend and fold just like a tortilla. It’s a bit thicker compared to a tortilla so it doesn’t lend itself to a tight roll like a really thin tortilla would, but the thickness lends itself better to tasting more like naan or roti.
How can you use this sweet potato flatbread?
This sweet potato flatbread is flexible enough to be used like a tortilla, and almost like a wrap. Personally, I think it’s too sweet to be used as pizza, but you still can make it a pizza-style flatbread if desired.
I also really love to dip it in yogurt or guacamole as well!
The Ingredients for Sweet Potato Flatbread
- Sweet Potato. I think white sweet potato would work similarly, but haven’t tried it!
- Arrowroot Starch. I haven’t tried it, but you can probably use tapioca starch instead of arrowroot starch as well.
- Coconut Flour.
- Ground Flax Meal. This helps bind the flatbread, but for AIP you can leave it out and add a bit more arrowroot starch.
- Parsley. Optional for topping.
How to make Sweet Potato Flatbread
- Step 1. Combine the dough ingredients until fully incorporated.
- Step 2. Form the dough into a large ball and add it to the surface. Slice into 4 even slices.
- Step 3. Working with each piece of dough individually, roll into a flat, round piece. Add to baking sheet and lightly brush or spray the top with oil.
- Step 4. Bake for 30 minutes, flipping halfway through.
- Step 5. Allow flatbread to cool and serve with chopped parsley on top.
Tips & tricks
- Use baked and mashed sweet potato. I find this to be better than boiled and mashed as it’s not as wet. If you do boil instead of bake, make sure to fully drain the excess water.
- Remove the sweet potato skin. Definitely don’t need that for this recipe!
- Add flavor as desired. You can add something like garlic powder if you want garlic flatbread.
Can you use other types of sweet potato other than orange?
I haven’t tried this with white sweet potato, but I assume it should work similarly.
Can you use tapioca starch instead of arrowroot?
Though I haven’t tried this myself, you should be able to!
Can you leave out the ground flax meal?
I find that the ground flax meal helps this bind better, however, for AIP you can leave it out and add more arrowroot instead.Print
- 1 cup sweet potato, baked and mashed
- 3/4 cup arrowroot starch
- 1/4 cup coconut flour
- 1 tsp flax meal (see notes)
- 1/2 tsp salt
- Chopped parsley for garnish if desired
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Add the sweet potato to a bowl along with the arrowroot starch, coconut flour, flax meal, and salt. Stir until a dough forms and the ingredients are fully incorporated.
- Prepare a clean surface and lightly dust with arrowroot starch, and set the baking sheet to the side of your workstation.
- Form the dough into a large ball and add it to the surface. Slice into 4 even slices.
- Working with one piece of dough at a time, roll it into a ball and add it to the baking sheet. Lightly press the dough into a flat, round piece about 1/8″ thick, and use your fingers to pinch the edges together. Your flatbread should look like a thick tortilla. Repeat with all of the dough, evenly spacing on the baking sheet. Lightly brush or spray the top of the flatbreads with oil.
- Bake in the preheated oven for 30 minutes, carefully flipping halfway through.
- Allow cooling before serving with chopped parsley on top if desired.
- For AIP, sub the flax meal with 1 tsp arrowroot starch, and be careful with handling the bread when flipping.
- The sweet potato should be peeled and mashed. You can also use boiled and mashed sweet potato, but make sure to fully drain any excess water.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 30
- Serving Size: 1 flatbread
- Calories: 119
- Fat: .4g
- Carbohydrates: 28.1g
- Fiber: 2g
- Protein: .8g