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Sweet Potato Flatbread

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 119
Author Michelle

Ingredients

  • 1 cup sweet potato baked and mashed
  • ¾ cup arrowroot starch
  • ¼ cup coconut flour
  • 1 tsp flax meal see notes
  • ½ tsp salt
  • Chopped parsley for garnish if desired

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1flatbread | Calories: 119kcal | Carbohydrates: 28.1g | Protein: 0.8g | Fat: 0.4g | Fiber: 2g