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Sweet Potato Flatbread

  • Author: Michelle
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


Units Scale
  • 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


  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. 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.
  3. Prepare a clean surface and lightly dust with arrowroot starch, and set the baking sheet to the side of your workstation.
  4. Form the dough into a large ball and add it to the surface. Slice into 4 even slices.
  5. 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.
  6. Bake in the preheated oven for 30 minutes, carefully flipping halfway through.
  7. 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